Signature Baklava Recipe

Preheat your oven to 350°F (175°C).

Unroll the phyllo dough and cover it with a damp towel to keep it from drying out.

Prepare the Nut Filling:

In a bowl, combine the chopped walnuts, almonds, sugar, ground cinnamon, and ground cloves.

Assemble the Baklava:

Brush a 9x13 inch baking pan with melted butter.

Place a sheet of phyllo in the bottom of the pan and brush it with melted butter. Repeat until you have layered 8 sheets, brushing each with butter.

Spread about 1/3 of the nut mixture over the phyllo.

Add another 5 layers of phyllo, buttering each sheet. Then, another layer of nuts and repeat the process, ending with about 10 layers of phyllo on top.

Bake:

Using a sharp knife, cut the Baklava into diamond or square shapes all the way through to the bottom of the pan.

Bake for about 50 minutes, or until the Baklava is golden and crisp.

Make the Syrup:

While the Baklava is baking, combine water, sugar, honey, cinnamon stick, lemon peel, orange peel, and lemon juice in a saucepan. Bring to a boil, then reduce to simmer for 10 minutes.

Remove from heat and strain the syrup to remove the solids.

Finish the Baklava:

As soon as the Baklava comes out of the oven, pour the hot syrup over it, making sure to cover all pieces.

Allow the Baklava to cool completely at room temperature. It's best to let it set for several hours or overnight before serving to allow the syrup to soak thoroughly and flavors to meld.

Enjoy your homemade Baklava with a cup of coffee or tea, perfect for any special occasion or as a delightful treat any day.