Traditional Baklava Recipe

Nut Filling

1. In a small bowl, add in chopped pistachios, sugar, cinnamon and ground cloves. Mix well to combine.

Honey Syrup

1. Place 3/4 cup sugar and 1 cup water in saucepan and heat until sugar dissolves. Add honey, orange extract and whole cloves.
2. Once mixture is brought to a boil, turn heat to low and simmer for 25 minutes.
3. Remove syrup and cool to room temperature. Add lemon juice and remove whole cloves.

Baklava Assembly

1. Divide thawed phyllo dough into 3 even piles.
2. Using a glass 13″x9″ pan, begin by brushing melted butter on bottom and sides of dish.
3. Begin placing layers of phyllo dough in the pan, one by one, brushing with melted butter in between each sheet. Repeat until you have used 1/3 of phyllo dough.
4. Spread 1/2 of pistachio mixture in an even layer across the top of layered phyllo.
5. Continue layering another 1/3 of phyllo sheets on top of the nut mixture, still buttering each layer.
6. Add in the remaining pistachio mixture in a layer and continue layering the final 1/3 of phyllo sheets.
7. Using a sharp knife, make 3 slices, lengthwise down pan. Once slices are made, start in a corner of pan and make diagonal slices across the width of pan until baklava is cut into diamond pieces. This step is VERY IMPORTANT in allowing honey mixture to evenly coat each piece.
8. Preheat oven to 350° and bake baklava for 35-45 minutes or until top of baklava becomes golden brown.
9. As soon as you remove baklava from oven, pour cooled syrup over the top and along all the edges, careful to evenly coat the whole pan. Top with additional chopped pistachios.
10. Allow baklava to cool or several hours. Store for up to 1 week, covered and at room temperature.