Instructions
Prepare the Syrup First
In a saucepan, combine sugar, water, cinnamon stick, cloves, and orange peel.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in honey and lemon juice, simmer 5 more minutes.
Remove from heat and cool completely. (Important: Cold syrup + hot baklava = crispy layers!)
Make the Nut Filling
In a bowl, combine chopped nuts, cinnamon, cloves, sugar, and orange zest.
Mix well and set aside.
Assemble the Baklava
Preheat oven to 175°C (350°F).
Brush a 9×13-inch (23×33 cm) baking dish with melted butter.
Layer 8 sheets of phyllo in the pan, brushing each with butter.
Sprinkle 1/4 of the nut mixture.
Add 4 more phyllo sheets (buttered), then another 1/4 of the nuts.
Repeat layers until the nuts are finished.
Top with final 8 layers of phyllo, buttering each one.
Cut and Bake
Using a sharp knife, cut into diamonds or squares.
Bake for 45–50 minutes, or until golden brown and crisp.
Add the Syrup
Immediately after baking, pour the cooled syrup evenly over the hot baklava.
Let it soak for at least 4–6 hours (overnight is best).
Serving Tips
Garnish with crushed pistachios or edible gold flakes for a festive touch.
Serve warm or at room temperature with coffee, tea, or mulled wine.
Store at room temperature in an airtight container for up to 7 days.
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