Baklava Turkish Classic

In a medium saucepan, combine granulated sugar and water. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for 10-15 minutes until the syrup slightly thickens. Stir in the lemon juice and honey (if using). Remove from heat and set aside to cool completely. This step is crucial for crispy baklava.

Preheat your oven to 350°F (175°C). Finely chop your pistachios or walnuts. In a bowl, combine the chopped nuts with ground cinnamon (if using) and mix well. Lightly grease a 9x13 inch (23x33 cm) baking pan with some melted butter.

Carefully unroll the thawed phyllo dough. Take one sheet of phyllo and place it in the prepared baking pan, gently pressing it down. Brush the entire surface lightly with melted butter. Repeat this process for about 10-12 sheets, layering each one individually and brushing generously with butter.

Evenly spread half of the prepared nut mixture over the buttered phyllo layers in the pan. Ensure the nuts are distributed from edge to edge for consistent flavor in every piece.

Place another 10-12 sheets of phyllo on top of the nut layer, again brushing each individual sheet generously with melted butter as you stack them. This creates the signature flaky texture of baklava.

Spread the remaining nut mixture evenly over this new set of phyllo layers. Top with the remaining phyllo sheets, buttering each one thoroughly. Make sure the very top layer is well-coated with butter for a beautiful golden-brown finish.

Using a very sharp knife, carefully cut the baklava into diamond or square shapes. Make sure to cut all the way through to the bottom of the pan. Bake in the preheated oven for 30-35 minutes, or until the top is deeply golden brown and crispy.

Immediately after removing the hot baklava from the oven, slowly and evenly pour the completely cooled syrup over the entire surface. The baklava will sizzle as it absorbs the syrup. Let the baklava cool completely at room temperature for at least 4-6 hours, or preferably overnight, to allow it to fully absorb the syrup and become wonderfully tender yet crisp.