1. Prepare the Filling:
- Chop the nuts: In a food processor or by hand, finely chop your nuts. You can mix different types of nuts, like walnuts, pistachios, and almonds, or just use one variety depending on your preference. Add cinnamon if you like a little extra flavor.
2. Prepare the Filo Dough:
- Preheat the oven to 350°F (175°C).
- Butter the baking pan: Use a 9×13-inch baking dish or a similar-sized pan. Brush the bottom and sides of the pan with melted butter.
- Unroll the filo dough: Carefully unroll the filo dough, keeping it covered with a damp towel to prevent it from drying out.
3. Layer the Filo Dough:
- Start layering filo dough: Place the first sheet of filo dough into the pan, and brush it with melted butter. Repeat this process, layering about 8 sheets of filo, brushing each one with butter.
- Add the nut filling: After your first 8 layers, spread a thin, even layer of the chopped nut mixture over the filo dough.
- Continue layering: Add another 6-8 sheets of buttered filo dough on top of the nuts. Then, add another layer of nuts. Continue layering filo dough and nuts, ending with a final layer of 8-10 buttered filo sheets on top.
4. Cut the Baklava:
- Cut the baklava: Before baking, use a sharp knife to cut the baklava into squares or diamonds. This will make it easier to cut once it’s baked and soaked in syrup.
5. Bake the Baklava:
- Bake: Place the pan in the oven and bake for about 45-50 minutes, or until the baklava is golden and crispy on top.
6. Prepare the Syrup:
- While the baklava is baking, make the syrup. Combine sugar, water, lemon juice, and honey in a small saucepan. If you like, add a cinnamon stick for extra flavor.
- Simmer the syrup: Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until it slightly thickens. Remove the cinnamon stick if used.
- Let the syrup cool slightly before pouring it over the baklava.
7. Pour the Syrup:
- Soak the baklava: Once the baklava is golden and crisp, remove it from the oven and immediately pour the cooled syrup evenly over the hot pastry. The syrup will soak into the layers and create that signature sticky sweetness.
- Cool completely: Let the baklava sit and absorb the syrup for at least 2-3 hours, or overnight, if possible. This gives the flavors time to meld together.
8. Serve:
- Once the baklava is completely cool and the syrup has soaked in, cut along the lines you created earlier to serve individual pieces. You should have beautifully golden, crunchy, and syrup-soaked baklava!
Tips for Perfect Baklava:
- Work quickly with filo dough: Filo dough dries out fast, so always keep the unused sheets covered with a damp cloth.
- Add flavor: You can infuse the syrup with additional flavors like rose water or orange blossom water for an extra layer of aroma.
- Storage: Baklava keeps well at room temperature for up to a week, or you can store it in an airtight container in the fridge for longer.
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