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Instructions:
1. Make the Nut Filling:
- Finely chop all nuts (or pulse a few times in a food processor).
- Mix with cinnamon and cloves. Set aside.
2. Prepare the Phyllo:
- Preheat oven to 350°F (175°C).
- Brush a 9×13-inch baking pan with melted butter.
- Trim phyllo sheets to fit the pan if needed. Keep covered with a damp towel while working to prevent drying.
3. Assemble the Baklava:
- Layer 8 sheets of phyllo in the pan, brushing each with melted butter.
- Sprinkle a thin layer of nut mixture (~3–4 tbsp).
- Add 2 sheets of phyllo, butter each, then more nuts. Repeat until all nuts are used.
- Finish with 8–10 more phyllo sheets on top, each brushed with butter.
4. Cut Before Baking:
- Using a sharp knife, cut baklava into diamonds or squares before baking (about halfway down the layers).
5. Bake:
- Bake for 45–50 minutes, or until golden brown and crisp.
6. Make the Syrup (While Baking):
- In a saucepan, combine sugar, water, honey, lemon juice, and cinnamon stick.
- Bring to a boil, then simmer for 10 minutes. Let cool slightly and remove cinnamon.
7. Finish:
- As soon as baklava comes out of the oven, immediately pour cooled syrup evenly over hot baklava.
- Let soak for several hours (best overnight) before serving.
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