🧑🍳 Instructions
1. Make the Syrup:
- Combine sugar, water, honey, lemon juice, cinnamon stick, cloves, and orange peel in a saucepan.
- Bring to a boil, then reduce to a simmer for 10 minutes.
- Remove from heat, discard spices/peel, and let cool completely. (Cold syrup on hot baklava is the secret to crisp layers!)
2. Assemble the Baklava:
- Preheat oven to 350°F / 175°C.
- Brush a 9×13-inch baking dish with melted butter.
- Layer 8 sheets of phyllo in the dish, brushing each sheet lightly with butter as you layer.
- Sprinkle a thin, even layer of nut mixture over the phyllo.
- Add 4 more buttered sheets, then another layer of nuts. Repeat until nuts are used up.
- Finish with 8–10 layers of buttered phyllo on top.
- Using a sharp knife, cut into diamonds or squares before baking.
3. Bake:
- Bake for 45–50 minutes, until golden brown and crisp.
4. Add the Syrup:
- Immediately after removing from oven, pour cooled syrup evenly over hot baklava.
- Let sit for several hours (or overnight) so the syrup soaks in and the layers stay crispy.
🎅 Tips for the Holidays:
- Sprinkle finely grated orange zest over the nut mixture for a festive touch.
- Drizzle melted dark chocolate over cooled baklava for extra decadence.
- This dessert stores beautifully — it actually tastes better after a day or two.
Would you like me to give you a Christmas-spiced variation (with cardamom, nutmeg, and a touch of brandy in the syrup) to make it extra special for holiday gatherings?