THE BEST Baklava Recipe (Easy!!)

Make the honey syrup by combining 1 cup sugar, 1 cup water, 1 cup Greek honey, and 1 tablespoon lemon juice in a saucepan.

Bring the mixture to a boil while stirring until everything is melted, then remove from heat and set aside to cool completely.

In a large bowl, combine 1 pound ground toasted walnuts and 1 pound ground almonds. Toast the walnuts in the oven at 350°F for 5 to 7 minutes before grinding them coarsely in a food processor.

Add 2 teaspoons ground cinnamon and 1 teaspoon ground clove powder to the nut mixture and mix well.

Prepare a 9x13 inch baking dish and ensure the phyllo pastry is thawed overnight in the refrigerator.

Cut the phyllo sheets to fit the baking dish, ensuring no overhang.

Grease the bottom of the baking dish with melted butter, then layer 4 to 5 sheets of phyllo without buttering in between.

Sprinkle a tablespoon or two of the nut mixture over the phyllo layers, repeating every two layers until the nut mixture is used up.

Cover the last 4 to 5 layers of phyllo and cut diagonal slits into the top of the baklava to create a diamond pattern.

Pour the remaining melted butter over the top of the baklava, ensuring it seeps through the layers.

Drip a little water around the edges to prevent the phyllo from curling while baking.

Preheat the oven to 350°F and bake the baklava on the center rack for 45 minutes to 1 hour until golden brown.

Once baked, pour the cooled honey syrup over the hot baklava and generously sprinkle with ground cinnamon.

Allow the baklava to rest for a couple of hours until the syrup is absorbed.

Equipment Needed

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