Baklava Turkish Classic

In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10-15 minutes until slightly thickened. Remove from heat, stir in lemon juice and optional orange blossom or rose water. Let the syrup cool completely at room temperature.

Finely grind your pistachios or walnuts. If using, mix with ground cinnamon. Melt the unsalted butter. If not clarified, skim any foam from the top. Keep the butter warm to ensure it spreads easily.

Preheat your oven to 325F (160C). Lightly brush a 9x13 inch baking pan with melted butter. Lay one sheet of phyllo dough in the pan, brush generously with butter. Repeat this process with 8-10 more phyllo sheets, buttering each layer thoroughly. Ensure the phyllo covers the entire bottom of the pan.

Evenly spread half of the ground nut mixture over the buttered phyllo layers. Place another single phyllo sheet on top of the nuts and brush with butter. Continue layering 5-6 more phyllo sheets, buttering each one.

Spread the remaining half of the nut mixture over these phyllo layers. Top with the remaining phyllo sheets, buttering each sheet as you go, ensuring the top layer is well-buttered. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan.

Bake the baklava in the preheated oven for 30-35 minutes, or until golden brown and puffed. Once removed from the oven, immediately and evenly pour the completely cooled syrup over the hot baklava. The sizzling indicates proper temperature contrast. Let it sit at room temperature for at least 4-6 hours, or preferably overnight, for the syrup to fully absorb.