1-First Steps: Preparation and Setup Trim the phyllo sheets to fit a 13×9 inch baking pan and keep unused sheets covered with a damp towel to prevent drying. Butter the bottom and sides of the baking pan for a golden finish. Meanwhile, prepare the honey syrup by combining 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water in a saucepan, bringing it to a boil over medium-high heat while stirring until the sugar dissolves, then simmer for 4 minutes without stirring, and let it cool.

2-First Steps: Preheat your oven to 325°F and get your nuts ready by pulsing 1 lb walnuts in a food processor until coarsely ground, then mix with 1 tsp cinnamon in a bowl. For more on nut preparations, you might find our homemade phyllo dough recipe helpful for extras. Layer 10 phyllo sheets in the pan, brushing each with some of the melted 1 1/4 cups unsalted butter before adding the next, and spread 3/4 cup of the nut mixture on top.

3-Middle Steps: Building the Layers Continue by adding 5 more buttered phyllo sheets, then repeat the process of spreading the nut mixture and adding 5 buttered sheets four more times. This creates those signature layers that make baklava so special. Finish with 10 buttered phyllo sheets on top, brushing the final layer with butter for a crisp result.

4-Middle Steps: Once assembled, cut the pastry into 1 1/2 inch wide strips, then cut diagonally to form diamond shapes before baking. Bake for 1 hour and 15 minutes, or until the top is golden brown, keeping an eye on it to avoid over-browning.

5-Final Steps: Finishing Touches Remove from the oven and immediately spoon the cooled syrup evenly over the hot baklava to lock in that crispness. Let it cool completely at room temperature, uncovered, and for the best taste, wait 4-6 hours or overnight to let it absorb the syrup fully. Garnish with finely chopped nuts or drizzle with melted chocolate if you like, and remember, it’s ready to serve at room temperature.