Classic Greek Baklava Recipe: A Sweet and Flaky Delight

In a bowl, combine the finely chopped nuts and ground cinnamon. Set aside.
Prepare the Phyllo Dough:

Preheat your oven to 350°F (175°C).
Brush a 9×13-inch baking dish with a little melted butter.
Lay the first sheet of phyllo dough in the baking dish, brushing it generously with melted butter.
Repeat the process of layering and buttering phyllo sheets until you have about 8 layers.
Add the Nut Filling:

Sprinkle about 1/3 of the nut mixture evenly over the phyllo dough layers.
Continue layering phyllo dough sheets, buttering each layer as you go, until you have used about half of the remaining phyllo dough (roughly 8 more sheets).
Sprinkle another 1/3 of the nut mixture on top of the phyllo dough.
Finish Layering:

Layer the remaining phyllo sheets on top, continuing to butter each layer.
Sprinkle the final 1/3 of the nut mixture on top.
Finish the baklava by layering the last few sheets of phyllo dough (about 8 more layers), making sure to butter each one.
Cut and Bake the Baklava:

Using a sharp knife, cut the baklava into diamond or square shapes. This will help it bake evenly and allow the syrup to soak into each piece later.
Bake in the preheated oven for 45-50 minutes or until the baklava is golden brown and crispy.
Prepare the Syrup:

While the baklava is baking, prepare the syrup. In a saucepan, combine the sugar, water, honey, lemon juice, cinnamon stick, and lemon peel (if using).
Bring the mixture to a boil over medium heat, then reduce to a simmer for about 10 minutes, allowing the syrup to thicken slightly.
Remove from heat and let it cool to room temperature.
Add the Syrup:

Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup over the hot baklava, making sure to cover every piece.
Allow the baklava to sit at room temperature for a few hours (or overnight) so the syrup can soak into the layers.
Serve:

Once the syrup has soaked in and the baklava has cooled to room temperature, it’s ready to serve. Enjoy this sweet, nutty, and flaky treat with a cup of Greek coffee or tea!
Serving and Storage Tips: