Traditional Baklava (Turkey & Levant)
Traditional Baklava (Turkey & Levant) Prep 30 min, cook 45–55 min, Serves 20 Ingredients 400 g phyllo pastry sheets 250 g unsalted butter, melted 250 g walnuts or pistachios, finely chopped 50 g sugar (for nut mixture) 1 tsp ground cinnamon (optional) 300 g sugar (for syrup) 200 g water 150 g honey 1 tbsp lemon juice Instructions Preheat oven to 170°C. Grease a 23×33 cm baking pan. Keep phyllo covered with a damp towel so it doesn’t dry out. Brush the pan with butter. Lay 6–8 sheets of phyllo, brushing each sheet lightly with melted butter. Mix chopped nuts, 50 g sugar, and cinnamon. Sprinkle a thin, even layer over the phyllo. Add 4 sheets of phyllo (butter between each), then nuts. Repeat until nuts are used. Finish with 8–10 sheets of phyllo on top. Using a sharp knife, cut into diamonds or squares all the way down to the bottom. Bake 45–55 minutes until deep golden and crisp. Simmer water, sugar, honey, and lemon juice for 10 minutes. Remove from heat. Pour hot syrup over...
