• Honey Syrup:
  • 1 cup water (240mL)
  • 1 cup honey (340g)
  • ½ cup granulated sugar (100g)
  • Zest and juice of 1 lemon
  • Baklava:
  • 1 pound chopped nuts (walnuts or pistachios) (450g)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon ground cinnamon
  • 16 ounces phyllo dough, thawed (450g)
  • ¾ cup butter, melted (170g)


    Honey Syrup:

    In a saucepan, combine water, honey, and sugar. Bring to a boil over medium-high heat and cook for 10 minutes, stirring occasionally.
    Stir in the lemon zest and juice, then remove from the heat. Allow it to cool while preparing the baklava. (Make sure to do this first, as the syrup needs to be fully cooled by the time the baklava is done.)

    Preheat the oven to 350°F.
    Place the nuts in a food processor and pulse until finely ground. Transfer them to a large bowl and stir in sugar and cinnamon until combined.
    Unfold the phyllo dough and trim to fit a 13×9-inch baking pan. Cover with a damp tea towel to prevent the dough from drying out.
    Brush the bottom and sides of a 13×9-inch baking pan with melted butter. Lay a sheet of phyllo dough in the bottom of the pan and brush with melted butter. Repeat this process 9 more times, creating a layer of 10 phyllo sheets.
    Sprinkle and spread one-third (about 1 1/4 cups) of the nut mixture evenly over the phyllo.
    Top with a phyllo sheet and brush with butter. Repeat this process 5 more times, creating a layer of 6 phyllo sheets. Cover with another third of the nut mixture. Repeat both phyllo and nut layers again.
    Top the nut mixture with 1 phyllo sheet and brush with butter. Repeat this process 9 more times, creating a top layer with 10 phyllo sheets. Brush with butter.
    Using a very sharp knife, cut the baklava into 2-inch wide strips. Cut into the same width strips again, running diagonally to the first cuts, creating a diamond pattern. If any melted butter remains, drizzle it all over the pan.
    Bake for 50 minutes or until golden brown.
    Right after removing the baklava from the oven, immediately pour the honey syrup all over (it should make a sizzling sound). Let the honey syrup soak into the baklava for about 6 hours before serving. Garnish with finely chopped nuts, if desired. Enjoy this delightful treat!

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