How to make it
8 steps. Take it one step at a time.
Combine sugar, water, honey, and lemon juice
In a medium saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let the syrup cool completely.
10 minPreheat your oven
Preheat your oven to 350°F (177°C). Grease a 9x13 inch baking pan with some of the melted butter.
Toss the chopped walnuts
In a bowl, toss the chopped walnuts with the ground cinnamon.
Unroll the filo pastry
Unroll the filo pastry. Place 8 sheets of filo into the bottom of the pan, brushing each layer with melted butter as you stack them. Spread 1/3 of the walnut mixture over the top.
Repeat the process
Repeat the process: add 5 layers of filo (brushing each with butter), followed by another 1/3 of nuts. Repeat once more. Finish with the remaining filo sheets on top, buttering each.
Cut the pastry into diamond shapes, making sure
Using a sharp knife, cut the pastry into diamond shapes, making sure to cut all the way through to the bottom.
Bake for 50-60 minutes
Bake for 50-60 minutes at 350°F (177°C) until the pastry is golden brown and crisp.
1 hrImmediately after removing from the oven
Immediately after removing from the oven, pour the cold syrup evenly over the hot baklava. Let it cool and soak for at least 4 hours before serving.
4 hr
A little kitchen wisdom
Always pour cold syrup over hot baklava (or hot syrup over cold baklava) to ensure the pastry stays crisp rather than becoming soggy. Let it sit for at least 4 hours, or ideally overnight, for the best texture.
