🧂 Ingredients

• 2 cups finely chopped walnuts (or a mix of walnuts + pistachios)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 tablespoons granulated sugar
• 1 package phyllo dough (16 oz), thawed according to package
• 1 cup unsalted butter, melted
• 1 cup water
• 1 cup granulated sugar
• ½ cup honey
• 1 tablespoon lemon juice
• 1 cinnamon stick or strip of lemon zest

📖 Instructions

🥜 Prepare the Nut Filling
In a bowl, mix together the chopped nuts, cinnamon, cloves, and sugar (if using). Set aside.

🕰️ Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C).
Butter a 9x13-inch baking dish.

🧈 Assemble the Baklava
Unroll phyllo dough and cover with a damp towel (it dries quickly).
Place one sheet in the pan, brush with melted butter. Repeat with 8–10 layers.
Sprinkle a thin layer of the nut mixture (about ⅓ cup).
Add another 5–6 sheets of phyllo, brushing each with butter.
Repeat layering nuts and phyllo until nuts are used up.
Finish with 8–10 final sheets of phyllo, buttering each one.

🔪 Cut Before Baking
Using a sharp knife, cut into diamonds or squares (about halfway through to the bottom of the pan, but not all the way through).

🔥 Bake
Bake for 45–55 minutes, or until golden and crisp.

🍯 Make the Syrup (While It Bakes)
In a saucepan, combine water, sugar, honey, lemon juice, and cinnamon stick/zest.
Bring to a boil, then reduce to a simmer for 10–15 minutes.
Let the syrup cool slightly (you want it warm, not hot).

✨ Pour Syrup Over Hot Baklava
Once baklava is out of the oven, immediately pour warm syrup evenly over the top.
Let sit for several hours or overnight to soak.

🍽️ Serving:
Cut fully through pieces before serving.
Best at room temperature. Keeps for up to 1 week, loosely covered (no fridge needed unless it's very humid).