📖 Instructions

1. Preheat your oven: Get started by preheating your oven to 350°F (175°C). This ensures the baklava bars bake evenly and the phyllo becomes perfectly golden and crispy. I learned this the hard way after a couple of unevenly baked attempts!
2. Prepare the date-almond filling: In a food processor, combine the pitted Medjool dates and almonds. Pulse until you get a coarse mixture. You want it to be finely chopped but not completely pulverized into a paste. Set aside.
3. Melt the butter: In a small saucepan, melt the butter over low heat. Once melted, remove from heat. Feel free to add a pinch of cinnamon or cardamom to the butter for an extra layer of warm spice. I personally love the hint of cardamom!
4. Assemble the baklava layers: Brush the bottom of a 9x13 inch baking pan with some of the melted butter. Place one sheet of phyllo pastry in the pan, gently pressing it down. Brush it with melted butter. Repeat with 6 more sheets of phyllo, brushing each sheet with butter. This layering is key to that flaky texture we all crave!
5. Add the date-almond filling: Spread the date-almond mixture evenly over the phyllo layers in the pan. Press down gently to ensure it's compact and even.
6. Top with more phyllo: Layer the remaining phyllo sheets over the date-almond filling, brushing each sheet with melted butter as you did before. You should have about 7 sheets on top. This creates a beautiful, flaky crust.
7. Score the baklava: Using a sharp knife, score the top layers of the baklava into diamond or square shapes. This makes it easier to serve later and also helps the honey syrup penetrate the layers. Be sure to cut all the way through the top layers but not all the way to the bottom.
8. Bake: Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the baklava is golden brown and crispy on top. Keep a close eye on it to prevent burning!
9. Prepare the honey syrup: While the baklava is baking, make the honey syrup. In a saucepan, combine the honey, water, sugar, lemon juice, and orange blossom water (if using). Bring to a boil over medium heat, then reduce heat and simmer for about 10 minutes, or until the syrup has slightly thickened. Remove from heat and let it cool slightly.
10. Pour the syrup: Once the baklava is out of the oven, immediately pour the warm honey syrup evenly over the hot baklava. The sizzling sound is incredibly satisfying! Make sure the syrup gets into all the cuts you made earlier. This step is crucial for that sweet, sticky goodness.
11. Let it cool: Let the baklava cool completely in the pan for at least 2-3 hours before serving. This allows the syrup to fully absorb into the layers and for the flavors to meld together beautifully. I know it's hard to wait, but trust me, it's worth it!
12. Serve: Once cooled, cut along the scored lines and serve. These Medjool Date Almond Baklava Bars are perfect on their own, with a cup of coffee or tea, or even a scoop of vanilla ice cream. Enjoy!