Classic Baklava

Yes, assemble and bake the baklava without pouring the syrup, cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Before serving, thaw completely at room temperature, then heat in a 300°F oven for 10 minutes and immediately pour the cooled honey syrup over the warm pastry.

Yes, pistachios are traditional in some versions and work beautifully; you can also use almonds, hazelnuts, or a combination. Avoid very finely ground nuts—you want them chopped so they stay crispy and don't turn into a paste.

You either poured hot syrup onto cooled baklava, or you didn't bake it long enough to crisp the phyllo. Always bake until the top is deep golden brown and sounds crispy when tapped, and always pour cooled syrup onto hot baklava—never the reverse.

Phyllo dries out extremely quickly, so keep the stack covered with a damp kitchen towel at all times and only uncover it to remove one sheet at a time. Work quickly but don't rush; if a sheet tears, use it anyway—it will fry out and crisp up once baked, and no one will notice small tears.

Store baklava in an airtight container at room temperature for up to 1 week; it actually stays crispy thanks to the honey. Do not refrigerate, as the cold will soften the pastry. It can be reheated briefly in a 300°F oven if it softens over time.

You can reduce the sugar in the nut filling to 0.25 cup or omit it entirely, and reduce the syrup sugar from 0.75 cup to 0.5 cup, though baklava is traditionally quite sweet. Increasing the spices (cinnamon and cloves) makes the flavor more complex and less cloying.