Instructions
Step 1 Preheat the oven to 350°F (175°C) and brush a baking dish with melted butter. /n
Step 2 Mix chopped walnuts with cinnamon and cloves in a bowl. /n
Step 3 Layer 6–8 sheets of phyllo dough in the dish, brushing each layer with melted butter. /n
Step 4 Sprinkle a layer of the walnut mixture evenly over the phyllo. /n
Step 5 Continue layering phyllo and walnuts, finishing with 6–8 layers of buttered phyllo on top. /n
Step 6 Cut into squares or diamonds before baking. /n
Step 7 Bake for 40–45 minutes until golden and crisp. /n
Step 8 Meanwhile, combine sugar, water, honey, vanilla, and lemon juice in a saucepan and simmer for 10 minutes. /n
Step 9 Pour the hot syrup over the baked baklava and let it soak and cool completely before serving.
Storage and Reheating Tips
Store baklava at room temperature in an airtight container for up to 1 week.
Do not refrigerate, as it may lose its crisp texture.
Reheat briefly in the oven if desired to restore slight crispiness.
Baklava can be frozen for up to 3 months; thaw at room temperature before serving.
Continue on the next page