Baklava

Preparation

Step 1: Prepare the nut filling

Coarsely chop the walnuts and pistachios with a knife or in a food processor (pulse, not too fine).

Mix the nuts in a bowl with the granulated sugar, cinnamon and ground cloves. Set aside.

Step 2: Make the syrup

In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.

Add the honey, lemon juice and rose water. Simmer over low heat for 10 minutes until the syrup thickens slightly.

Remove from heat and let cool completely. The syrup must be at room temperature before pouring over the baklava.

Step 3: Assemble the baklava

Preheat the oven to 170°C (340°F).

Generously butter the bottom and sides of the rectangular dish.

Unroll the phyllo dough and cover with a slightly damp towel to prevent drying.

Place one sheet of phyllo in the dish and brush with melted butter. Repeat with 7 more sheets, buttering each one.

Step 4: Add the filling

Spread half the nut mixture evenly over the eighth buttered sheet.

Continue layering 6 more sheets of phyllo, buttering each one.

Add the remaining nuts over the last buttered sheet.

Finish with 8 sheets of phyllo, each individually buttered.

Step 5: Cut and glaze

Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way to the bottom.

Pour the remaining melted butter evenly over the top.

Step 6: Bake

Bake for 30 to 35 minutes, until the top is deeply golden and crispy.

Remove from the oven and immediately pour the cold syrup over the hot baklava — you should hear a sizzle.

Step 7: Rest and finish

Let the baklava cool completely and rest for at least 4 hours (ideally overnight) for the syrup to be fully absorbed.

Before serving, sprinkle with chopped pistachios.