Description

Ingredients

• Syrup
• 💧 Water: 500 ml (2 cups / 17 fl oz) Original: 💧 Water: 500 ml (2 cups / 17 fl oz)
• 🍚 Granulated sugar: 400 g (2 cups / 14.1 oz) Original: 🍚 Granulated sugar: 400 g (2 cups / 14.1 oz)
• 🍋 Fresh lemon juice: 15 ml (1 tbsp / 0.5 fl oz) Original: 🍋 Fresh lemon juice: 15 ml (1 tbsp / 0.5 fl oz)
• 🍋 Lemon peel, wide strips: 3–4 Original: 🍋 Lemon peel, wide strips: 3–4
• 🍯 Honey (optional, added off heat): 45 g (2 tbsp / 1.6 oz) Original: 🍯 Honey (optional, added off heat): 45 g (2 tbsp / 1.6 oz)
• Walnut filling
• 🌰 Walnuts, finely chopped: 400 g (3½ cups / 14.1 oz) Original: 🌰 Walnuts, finely chopped: 400 g (3½ cups / 14.1 oz)
• 🍚 Sugar: 60 g (¼ cup / 2.1 oz) Original: 🍚 Sugar: 60 g (¼ cup / 2.1 oz)
• 🥄 Ground cinnamon: 2 g (1 tsp / 0.07 oz) Original: 🥄 Ground cinnamon: 2 g (1 tsp / 0.07 oz)
• 🌿 Finely grated orange zest (optional): 1 tsp (2 g / 0.07 oz) Original: 🌿 Finely grated orange zest (optional): 1 tsp (2 g / 0.07 oz)
• 🧂 Pinch of salt: 1 g (⅙ tsp / 0.04 oz) Original: 🧂 Pinch of salt: 1 g (⅙ tsp / 0.04 oz)
• Pastry & finish Original: Pastry & finish
• 📜 Phyllo sheets, thawed (for a 23×33 cm / 9×13 in pan): 450–500 g (16–20 sheets / 16–18 oz) Original: 📜 Phyllo sheets, thawed (for a 23×33 cm / 9×13 in pan): 450–500 g (16–20 sheets / 16–18 oz)
• 🧈 Unsalted butter, clarified & melted: 200 g (¾ cup / 7 oz) dairy Original: 🧈 Unsalted butter, clarified & melted: 200 g (¾ cup / 7 oz)
• 🌰 Extra crushed walnuts or pistachios, for garnish: 2 tbsp (16 g / 0.6 oz) Original: 🌰 Extra crushed walnuts or pistachios, for garnish: 2 tbsp (16 g / 0.6 oz)

Preparation

• Make cool syrup: Simmer water, sugar, and lemon peel 8–10 min until lightly thickened. Off heat, stir in lemon juice (and honey if using). Cool completely; remove peel.
• Mix filling: Combine walnuts, sugar, cinnamon, zest, and salt.
• Layer: Brush the pan with butter. Lay 4 sheets phyllo, brushing each lightly. Scatter ¼ of the walnut mix. Repeat (2 sheets + butter + walnuts) three times. Top with 6–8 sheets, buttering each.
• Score: With a sharp knife, cut into diamonds or squares all the way to the bottom.
• Bake: Bake at 170°C / 340°F 50 min until deep golden.
• Soak: Immediately pour cool syrup evenly over hot baklava. It should sizzle. Rest until the syrup is absorbed and the top turns glassy—at least 2 h (best overnight). Garnish with nuts.

Total Time

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