Baklava Turkish Classic

Combine sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in honey if using. Remove from heat and let it cool completely.

Finely chop your pistachios or walnuts using a food processor or knife. Melt the unsalted butter in a small saucepan or microwave. Preheat your oven to 325F (160C).

Brush the bottom and sides of a 9x13 inch baking pan generously with melted butter. Lay a sheet of phyllo dough in the pan, carefully pressing it down. Brush the top with butter. Repeat this process with 8-10 more phyllo sheets, buttering each one individually.

Evenly sprinkle about half of the finely chopped nuts over the buttered phyllo layers. Ensure the nuts cover the entire surface.

Place another 8-10 sheets of phyllo dough on top of the nuts, buttering each sheet as you go. Sprinkle the remaining half of the chopped nuts over these layers. Top with the final 15-20 phyllo sheets, buttering each sheet diligently.

Using a sharp knife, carefully cut the baklava into diamond or square shapes. Do not cut all the way through the bottom if possible, just enough to mark the portions. Pour any remaining melted butter evenly over the top. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.

Immediately after removing the hot baklava from the oven, slowly and evenly pour the cooled syrup over the entire surface. You will hear a sizzling sound. Let the baklava cool completely at room temperature for at least 4-6 hours, or preferably overnight, allowing the syrup to be fully absorbed.