Baklava (Classic Turkish Walnut Pastry)

• Cinnamon2 teaspoons
• Walnut400g
• Phyllo dough500g
• Sugar600g
• Water500ml
• Butter250g
• Lemon1/2 lemon

How to Make It

• 1

  First, prepare the essential syrup: In a medium saucepan, combine 3 cups (600g) of sugar and 2 cups (480ml) of water. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce the heat to low, add a squeeze of juice from 1/4 lemon, and simmer for 10 minutes. Remove from heat and let the syrup cool completely; it should be cold when it meets the hot baklava.

• 2

  While the syrup cools, prepare your nutty filling. In a food processor, pulse 3 cups (300g) of walnuts until they are finely ground but not pasty – you want a nice texture, not powder. Transfer the ground walnuts to a bowl and stir in 1 teaspoon of ground cinnamon for a delightful aroma. Set aside.

• 3

  Melt 1.5 cups (340g) of unsalted butter in a small saucepan over low heat, skimming off any foam that rises to the surface. This creates clarified butter, or 'sade yağ,' which is essential for that signature rich flavor and crisp texture. Keep it warm.

• 4

  Carefully unroll a 450g package of phyllo dough. You'll need a 35x25 cm (9x13 inch) baking pan. Brush the bottom of the pan generously with melted butter. Place two sheets of phyllo dough in the pan, brushing each layer thoroughly with butter. Repeat this process until you have 10 layers of buttered phyllo for the base.

• 5

  Evenly spread half of your spiced walnut mixture over the phyllo base. Cover the walnuts with two more sheets of phyllo, brushing each with butter. Repeat until you have 8 more layers of buttered phyllo. Then, spread the remaining walnut mixture over this layer.

• 6

  Continue layering the remaining phyllo sheets, two at a time, brushing each layer with butter, until all the phyllo is used. You should end up with a total of about 20-22 layers of phyllo. Ensure the top layer is thoroughly buttered. This meticulous layering is what gives baklava its incredible flakiness.

• 7

  Using a sharp knife, carefully cut the baklava into diamond shapes or squares directly in the pan. Don't press too hard, just enough to cut through the layers. This helps the syrup penetrate every piece evenly. Preheat your oven to 160°C (325°F).

• 8

  Bake the baklava in the preheated oven for 50-60 minutes, or until the top is a deep golden brown and the layers are visibly crisp. As soon as it comes out of the oven, immediately and slowly pour the *cold* syrup evenly over the *hot* baklava. You'll hear a beautiful sizzle—this contrast is key for perfect absorption.

• 9

  Let the baklava sit undisturbed at room temperature for at least 4-6 hours, or ideally overnight, allowing the syrup to be fully absorbed and the flavors to meld. Serve at room temperature, garnished with a sprinkle of extra ground walnuts or pistachios if desired. This patience is rewarded with truly unforgettable baklava.