How to Make Authentic Turkish Baklava

Baklava, a rich and sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey, is a dessert enjoyed across the Middle East, Greece, and Turkey. This guide will show you how to make traditional Turkish baklava, which is renowned for its delicate, flaky layers and a perfectly balanced sweetness.

**Ingredients**

*For the Baklava:*
- 1 package of filo dough (16 oz, 500g), thawed
- 2 cups unsalted butter, melted (approximately 4 sticks)
- 4 cups finely chopped walnuts or pistachios (or a combination of both)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves

*For the Syrup:*
- 2 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 5-6 whole cloves
- 1 slice of lemon peel

**Instructions**

1. **Prepare the Nut Filling:**
- In a large bowl, mix the chopped nuts, sugar, ground cinnamon, and ground cloves. Set aside.

2. **Prepare the Filo Dough:**
- Preheat your oven to 350°F (175°C).
- Butter a 9x13-inch baking dish using some of the melted butter.
- Unroll the filo dough and trim it to fit your baking dish if necessary. Cover the filo sheets with a damp towel to prevent them from drying out while you work.

3. **Assemble the Baklava:**
- Place one sheet of filo dough in the baking dish and brush it generously with melted butter. Repeat this process, layering and buttering each sheet until you have about 8 sheets layered in the bottom.
- Sprinkle a thin layer of the nut mixture over the buttered filo sheets.
- Add another 5-6 layers of filo dough, buttering each layer as before. Sprinkle another layer of the nut mixture on top.
- Continue layering the filo dough and nut mixture until all the nuts are used up. Finish with about 8-10 layers of filo dough on top, buttering each layer generously.
- Using a sharp knife, cut the assembled baklava into diamond or square shapes, cutting all the way through to the bottom of the pan.

4. **Bake the Baklava:**
- Bake the baklava in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.

5. **Prepare the Syrup:**
- While the baklava is baking, prepare the syrup. In a medium saucepan, combine the sugar, water, honey, lemon juice, cinnamon stick, whole cloves, and lemon peel.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until it has thickened slightly.
- Remove from heat and let it cool slightly. Remove the cinnamon stick, cloves, and lemon peel.

6. **Finish the Baklava:**
- As soon as the baklava is finished baking, remove it from the oven and immediately pour the hot syrup over the hot baklava, making sure to cover all the pieces evenly.
- Let the baklava sit at room temperature for at least 4 hours (preferably overnight) to allow the syrup to soak in and the flavors to meld together.

**Serving Suggestions:**

- Serve the baklava at room temperature. It pairs wonderfully with a cup of Turkish coffee or hot tea.
- For added presentation, you can garnish the baklava with a sprinkle of finely chopped pistachios.

**Storage:**

- Store the baklava at room temperature in an airtight container. It can last for up to 2 weeks. Avoid refrigerating, as it can cause the filo to become soggy.

Enjoy your homemade Turkish baklava, a delectable treat that’s sure to impress with its layers of crispy pastry, rich nuts, and sweet syrup!