- Bake:
Bake the baklava in the preheated oven for about 45 minutes, or until the top is golden brown and crisp. Watch closely toward the end to avoid over-browning. - Prepare the Syrup:
While the baklava is baking, heat the honey in a saucepan over medium heat until just shy of boiling. Remove from heat and stir in the vanilla extract and grated lemon zest. Let it sit and infuse while the baklava finishes baking. - Pour and Cool:
As soon as the baklava comes out of the oven, slowly and evenly pour the warm honey mixture over the hot baklava, allowing it to seep into every cut and crevice. Let the dessert cool completely in the pan at room temperature—this helps the syrup fully soak in and the layers to set.
Serving and Storage
- To Serve: Let baklava rest for at least 4 hours (preferably overnight) before serving. This allows the layers to absorb flavor and maintain their crisp texture.
- Storage: Store covered at room temperature for up to 1 week. No refrigeration needed—keeping it uncovered slightly helps retain crispness.
This classic holiday dessert is make-ahead friendly and gets even better as it sits. Perfect for gifting or enjoying with a cup of tea or coffee during your festive celebrations.
