Baklava is a sweet and rich pastry known for its bold flavours and fragile texture. Originating from the Middle East, this sweet treat has become the most loved dessert in many cultures, especially among the favourites in Turkey, Greece, and the general area of the Mediterranean. Combining such ingredients and ways of preparing the Baklava recipe gives you a delicious and gratifying dessert. The baklava essentially consists of nothing but sheets of thin, crispy phyllo dough coated with melted butter or ghee. Each layer of dough is showered with finely chopped nuts- preferably walnuts, pistachios, or almonds, sweetened with sugar and sometimes enhanced with a pinch of cinnamon or clove. Especially with the precise application of butter and nut mixture, the assembling process gives baklava a perfect balance of crispiness and decadence with every single bite. Laying the prepared baklava in the oven until golden brown and crunchy, the layers delightfully turn crunchy while the nut filling is baked to perfection. The baked, ready and fragrant pastry is then soaked in the syrup made aromatic with sugar and water, honey, or rosewater. This sweet syrup will diffuse through the phyllo layers, giving baklava its sugary, sticky, and aromatic end. The outcome is a sweet pastry, crunchy and soft at the same time; it is an amalgamation of nutty and rich flavours. Baklava, which is generally served sliced in diamond or square shapes, has become synonymous with rich, sumptuous taste and is a staple of weddings and other celebrations. This recipe of Baklava can also be enjoyed over a cup of tea or coffee or simply as the side of your main course meal. Let's try out the recipe.

• 250 gms mixed nuts
• 100 gms butter
• 100 gms honey
• 75 gms sugar
• 1 tbsp lemon zest

• Roast the nuts. First, heat your oven to 350 F or 175 C.
• Spread all nuts evenly on a baking sheet and roast in the oven until fragrant and golden brown, for about 6 minutes. Be careful not to burn the nuts, as this can affect the taste of the baklava.
• Remove from the oven and allow the nuts to cool completely.
• Once the nuts are completely cooled, pulse them in the food processor with 1/4 cup of granulated sugar and 1 tsp of cinnamon until finely diced. About 8-10 pulses should work great. You want to pulse a little as you don't want it to be too grainy. However, a good texture is very significant in a good Baklava recipe. Set aside for now.
• Grease a 9x13-inch metal baking pan with some melted butter. Take your defrosted phyllo pastry and lay it on top of a moist cloth to prevent it from drying out while you are working with it.
• Lay 2 layers of filo pastry into the greased pan. Brush the top layer with another layer of melted butter.
• Repeat this process until you have five layers of phyllo pastry.
• Sprinkle one-third of the nut mixture evenly over the phyllo after having set the first layer of phyllo sheets in place.
• Continue building the layers by placing the nut mixture over 2 sheets of phyllo dough spread with butter. Do this twice more, adding two layers of phyllo, brushing on butter and sprinkling on another one-third of the nut mixture until you get three layers of nut filling with multiple layers of phyllo sheets.
• Cover with the remaining two sheets of phyllo coating each layer with butter, repeating once more so you have 2 layers of phyllo on top coating each with butter.
• Let it rest and slice the Baklava. Once the layering is complete, put the baklava in the refrigerator for about 10 minutes to firm up the butter, which helps with cutting.
• Preheat your oven to 175 C.
• Cut the baklava into 16 squares with a sharp knife; cut each square diagonally to form triangles.
• Place the baking pan in the preheated oven and cook the baklava for 30 to 40 minutes or until the top is a deep golden brown and the phyllo crunchy. You might want to turn the pan halfway through the baking time to ensure even browning.
• While the baklava is baking, prepare the honey syrup. In a small saucepan, combine 1 cup honey, 3/4 cup water, 3/4 cup sugar and lemon peel. Bring to a boil, stirring occasionally until the sugar has dissolved. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 to 20 minutes.
• Turn off the heat and discard the lemon peel.
• Remove the baklava from the oven when it is done baking, then immediately drizzle the top of the hot baklava with honey syrup, making sure it penetrates right to the bottom.
• Allow the Baklava to completely cool in the pan on a wire rack, whereby the syrup seeps into the layers of phyllo and nuts, making it nice and moist with flavour.
• When cool, re-cut the baklava along with the previous cuts and carefully remove the pieces from the pan. Store the baklava covered at room temperature. It will keep fresh for days. Many feel that it actually tastes better a day or two after having cooked it, as the flavours have melded together.
• Serve the Baklava at room temperature after garnishing it with more chopped nuts and a drizzle of honey.