ingredients

for the baklava

8 oz. phyllo dough, defrosted overnight in the fridge

2 cups finely chopped nuts (such as almonds, pistachios, or walnuts)

3/4 cup unsalted butter, melted

for the syrup

1 1/2 cups granulated sugar

3/4 cup water

2 tsp. freshly squeezed lemon juice

special equipment

cast iron, metal, or ceramic pie plate (or a 10-inch metal cake pan, do not use glass)

for serving, optional

more chopped nuts and flaky salt

instructions

Form Baklava

Step 1

Working quickly and with one sheet of phyllo at a time: Lay phyllo vertically on clean work surface and place a chopstick or dowel horizontally across the center. Brush the whole sheet with butter and fold in half over chopstick or dowel. Brush with more butter.

Step 2

Sprinkle about 2 tablespoons of chopped nuts below the dowel in an even layer. Using dowel, roll sheet so the nuts are in the middle of phyllo log. Scrunch log along dowel and slide off. Brush pie pan with butter and add scrunched phyllo log. Brush with more butter and repeat until the pie plate is full.

(Yes, this is confusing. Head over to Instagram @sohlae to watch a video demo in my feed)

Step 3

Cut the baklava into 1-inch portions.

Make Syrup

Step 4

In a medium saucepan, combine sugar, water, and lemon juice. Cook over medium-high heat, stirring with a fork until the sugar has dissolved. Simmer until the syrup reaches 234°F (112°C), or when a small amount dropped into ice water forms a softball. Remove from heat and set aside.

Smoke & Grill

Step 5

Heat your smoker to 200F. Smoke baklava and syrup for 30 minutes.

Step 6

Increase heat on grill or smoker to 350F. Bake baklava until golden brown, about 1 hour.

Step 7

Pour syrup over baklava. Garnish with additional chopped nuts and flaky salt.