Baklava is a rich, sweet dessert pastry made of layers of phyllo dough filled with chopped nuts and sweetened with a syrup, usually flavored with honey, citrus, and spices.

Ingredients

Instructions

1. Make the Syrup (Must be Cooled): Combine all syrup ingredients in a saucepan. Bring to a boil, stirring until the sugar dissolves. Reduce heat and simmer for 5-10 minutes. Remove from heat, discard the zest/cinnamon stick, and allow the syrup to cool completely.
2. Prep Nuts and Pan: Mix the chopped nuts and ground cinnamon. Lightly butter a 9×13 inch baking pan.
3. Layer the Base: Place 6 to 8 sheets of phyllo in the bottom of the pan, brushing each individual sheet generously with melted butter. Keep the remaining phyllo covered with a damp towel to prevent drying out.
4. Build Layers: Sprinkle one-third of the nut mixture evenly over the buttered phyllo base. Cover with 2-3 more buttered phyllo sheets. Repeat the nut/phyllo layering until all the nuts are used, ending with a final layer of 6-8 buttered phyllo sheets. Brush the top layer generously with butter.
5. Cut and Bake: Using a sharp knife, cut the Baklava all the way through into diamond or square shapes before baking. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until golden brown and crispy.
6. Syrup the Hot Baklava: Immediately upon removing the hot Baklava from the oven, slowly and evenly pour the cool syrup over the entire pan. This contrast in temperature is key to the crispy texture. Let stand at room temperature for at least 6 hours (or overnight) to allow the syrup to be fully absorbed.