Baklava Recipe

The first time I made this Turkish baklava, I was surprised by how much the pistachios change the character of the dessert. With a full cup of pistachios and just a quarter cup of walnuts, the filling is distinctly pistachio-forward: fragrant, lightly earthy, and less heavy than baklava made with walnuts alone. Cinnamon adds warmth without taking over. The layers bake into delicate, crisp sheets, while the honey-lemon syrup sinks through the scored pastry and gives every bite a pleasantly sticky center. Working with 2 pounds of phyllo dough is the hardest part, especially because it dries quickly once the package is opened. Keep the sheets covered with a barely damp kitchen towel, and uncover only one at a time. Brush each layer carefully with the melted 2 tablespoons of butter rather than dragging the brush across the dough; a light coating is enough to separate the sheets without tearing them. If a sheet cracks, simply patch it with another piece. Baklava is wonderfully forgiving in that respect, and the small breaks disappear once the pastry is baked and soaked. For the filling, I like to chop the pistachios and walnuts fairly fine, but not into a powder. That gives the finished baklava a more even layer and keeps the pastry easy to cut. Assemble the layers firmly but not tightly, then score the baklava before it goes into the oven so the syrup can reach the middle. Bake until the top is deeply golden, not merely pale beige. Meanwhile, simmer the 1/2 cup sugar, 1/4 cup honey, and 1/4 cup lemon juice until the sugar dissolves and the syrup smells bright and floral. Pour the warm syrup over the hot baklava as soon as it comes out of the oven. You should hear a gentle sizzle; that is a good sign. Let it cool completely, ideally for several hours, before cutting so the layers set instead of sliding apart. This recipe makes 20 rich pieces, so I serve it in small diamonds after a Turkish-style meal, alongside strong unsweetened coffee or black tea. It is especially good with a spoonful of thick yogurt, whose tang balances the honey syrup, or with fresh orange slices for a lighter finish. Baklava also keeps well at room temperature for several days; cover it loosely rather than sealing it tightly, since trapped moisture can soften the crisp phyllo.