Baklava

Crispy, buttery layers of phyllo dough encasing toasted pistachios and walnuts, then drenched in fragrant honey syrup—this is the Middle Eastern dessert that stops conversations. It's showstopping without being difficult, and absolutely worth the modest effort.

Ingredients:

• 1 lb phyllo dough (thawed if frozen)
• 200g unsalted butter, melted
• 300g roasted pistachios, finely chopped
• 150g walnuts, finely chopped
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• Pinch of salt
• 300g honey
• 200ml water
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 cinnamon stick

Method:

1. Preheat oven to 160°C. Combine pistachios, walnuts, cinnamon, cloves, and salt in a bowl.
2. Brush a 9x13-inch baking pan with melted butter. Layer 5 sheets of phyllo, brushing each with butter.
3. Sprinkle a thin layer of nut mixture over phyllo. Add 3 more phyllo sheets with butter between each. Repeat layering nuts and phyllo until all nuts are used, ending with 5 phyllo sheets on top.
4. Brush the final layer generously with butter. Cut into diamond or square shapes with a sharp knife.
5. Bake for 35–40 minutes until golden and crisp.
6. While baking, combine water, sugar, honey, lemon juice, and cinnamon stick in a saucepan. Simmer for 10 minutes, then cool slightly.
7. Pour warm syrup slowly over hot baklava straight from the oven. Let cool completely before serving.

Chef's tip: Keep phyllo covered with a damp kitchen towel while working—it dries out fast. And here's the secret: pouring warm syrup over hot baklava (not cold over cold) means it absorbs perfectly, making each bite equally crispy and sweet.