First, start by thawing the phyllo dough. It’s best to do this overnight in the fridge. When you’re ready to begin, take it out and let it sit at room temperature for about an hour. This allows the dough to become pliable, making it easier to work with.
While the dough thaws, trim it to fit your baking dish. If you’re using a 13x9 non-stick baking pan, you'll need to ensure the phyllo sheets fit well. If your package has two rolls totaling around 40 sheets, you may need to trim them slightly. Keep the trimmings covered with a damp towel to prevent drying out.
Grease the bottom and sides of your baking pan with melted butter. This will ensure that your Baklava doesn’t stick and gets a beautiful golden color.
Next, prepare the syrup. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 tbsp lemon juice, and 3/4 cup water. Bring this mixture to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce the heat to medium-low and let it simmer for an additional 4 minutes without stirring. Remove from heat and let it cool while you get the rest ready.
Now, let’s get the nuts ready. In a food processor, pulse the walnuts about 10 times until coarsely ground or finely chopped. In a separate medium bowl, combine the walls, 1 tsp cinnamon, and mix well.
It’s time to start layering! Place 10 sheets of phyllo into the baking pan, brushing each sheet with melted butter before adding the next. This will create that signature flaky texture.
After the first set of layers, spread about 1/5 of the nut mixture (around 3/4 cup) over the phyllo dough.
Add another 5 buttered sheets of phyllo, followed by another layer of the nut mixture. Repeat this layering process four times until all the nuts are used. Finish with 10 layers of buttered phyllo sheets on top. Brush the very last layer with butter.
Using a sharp knife, cut the pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. This pre-cutting ensures you can serve it easily once baked.
Place your baking pan in the oven preheated to 325˚F for about 1 hour and 15 minutes. Keep an eye on it until the tops are a lovely golden brown.
After baking, remove the Baklava from the oven and immediately spoon the cooled syrup evenly over the hot pastry. You’ll hear a delightful sizzle! This step is crucial as it keeps the layers crispy instead of soggy.
Allow the Baklava to cool completely uncovered at room temperature. For the best results, let it sit for about 4 to 6 hours or even overnight. This allows the syrup to penetrate and soften the layers beautifully.
Finally, garnish your Baklava with finely chopped nuts or a drizzle of melted chocolate if you’re feeling indulgent. Store it at room temperature covered with a tea towel for up to two weeks.
