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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Thaw the phyllo according to the package directions. Keep it covered with a slightly damp kitchen towel while assembling.
Mix walnuts, pistachios, cinnamon, and cloves.
Brush the pan with butter. Add 8–10 sheets of phyllo, brushing each sheet generously with butter before adding the next.
Sprinkle over about ⅓ of the nut mixture.
Add 5–6 more buttered phyllo sheets, then another ⅓ of the nuts.
Repeat once more, finishing with 8–10 buttered sheets of phyllo on top.
Use a sharp knife to cut into diamonds or squares all the way through.
Bake at 175°C conventional / 165°C fan for about 45–55 minutes, until deeply golden and crisp.
Simmer sugar, honey, water, and lemon peel for about 5 minutes. Remove from heat and stir in lemon juice and vanilla.
Pour the syrup over the hot baklava as soon as it comes out of the oven. You should hear it sizzle.
Let it cool completely, ideally 6+ hours or overnight, uncovered.
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Hot baklava and cool/room-temperature syrup gives you that crisp-but-soaked texture.
Don’t skimp on the butter between phyllo layers.
Don’t chop the nuts into a paste—you want small pieces.
The baklava is much better the next day.
Keep it at room temperature, loosely covered. Refrigeration can make the phyllo lose its crispness.
You can use a lot more butter than what is stated. Be generous with brushing each phyllo sheet.
Make sure the pot for the syrup is large enough to prevent overflow and sticky mess.
How do I prevent the phyllo from drying out?
Keep the phyllo covered with a slightly damp kitchen towel while assembling.
Can I use more butter than the recipe states?
Yes, you can be generous with the butter to ensure a rich, flaky texture.
Why is my baklava not crisp?
Ensure the syrup is cool or room temperature when poured over the hot baklava.
How should I store baklava?
Keep it at room temperature, loosely covered. Avoid refrigeration to maintain crispness.
Can I prepare baklava in advance?
Yes, baklava is much better the next day after the flavors have melded.
