Jewel-like pastry of tissue-thin phyllo layered with spiced chopped walnuts and pistachios, baked golden then immediately drenched in fragrant rose water and honey syrup that soaks into every crackling layer. A confection of opposing textures - the shattering crispness of dozens of buttered phyllo sheets against the dense, syrup-saturated nut filling. Tray-baked and cut into diamonds or squares before the syrup is poured, ensuring the pieces retain their shape as they absorb.
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Make the syrup first so it has time to cool. Combine sugar and water in a saucepan, bring to a , and 10 minutes until slightly thickened. Remove from heat, stir in honey, rose water, and lemon juice. Cool completely - hot syrup on hot baklava makes it soggy, not crisp.
Mix the chopped walnuts and pistachios with cinnamon and cardamom. Preheat oven to 350F (175C). Brush a 9x13 inch pan thoroughly with clarified butter.
Layer phyllo carefully. Place one sheet in the pan, brush completely with butter. Repeat for 8 sheets. Spread a thin, even layer of the nut mixture over the phyllo. Add 2 more buttered phyllo sheets. Add another layer of nuts. Continue this pattern - 2 buttered sheets, nuts - until the nuts are used. Finish with 8 to 10 more buttered phyllo sheets on top.
Using a very sharp knife, cut the baklava into diamond or square shapes before . Cut all the way through all the layers. Pour any remaining butter evenly over the top.
for 40 to 45 minutes until deep golden brown. Remove from oven and immediately pour the cold syrup evenly over the entire hot pan - you will hear it sizzle and absorb. Do not disturb for at least 4 hours , allowing the syrup to fully permeate all layers. Garnish with chopped pistachios.
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