Ingredients
Scale
- Phyllo Dough:
- 1 package (16 ounces) of phyllo dough, thawed
- Nut Filling:
- 2 cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Butter:
- 1 cup (2 sticks) unsalted butter, melted
- Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cinnamon stick
Instructions
- Prepare the Nut Mixture:
-
- In a medium bowl, combine the chopped walnuts, pistachios, ground cinnamon, and ground cloves. Set aside.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Assemble the Baklava:
- Unroll the phyllo dough and cut it to fit the dimensions of a 9×13-inch baking dish. Keep the phyllo sheets covered with a damp cloth to prevent them from drying out.
- Brush the bottom and sides of the baking dish with melted butter.
- Place one sheet of phyllo in the dish and brush it with melted butter. Repeat this process with 7 more sheets, buttering each layer.
- Evenly sprinkle 2-3 tablespoons of the nut mixture over the phyllo layers.
- Add two more phyllo sheets, buttering each, followed by another layer of nuts. Continue this layering process until all the nut mixture is used.
- Finish with 8 layers of phyllo, buttering each sheet, including the top layer.
- Cut the Baklava:
- Using a sharp knife, cut the assembled baklava into diamond or square shapes. Ensure you cut through all the layers to make serving easier after baking.
- Bake:
- Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the baklava is golden brown and crisp.
- Prepare the Syrup:
- While the baklava is baking, combine the sugar, water, honey, lemon juice, vanilla extract, and cinnamon stick in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Reduce the heat and let the syrup simmer for about 10 minutes. Remove from heat and discard the cinnamon stick.
- Syrup the Baklava:
- Once the baklava is done baking, immediately pour the hot syrup evenly over the entire dish. Ensure the syrup seeps into all the cuts and edges.
- Cool and Serve:
- Allow the baklava to cool completely, uncovered, for several hours or overnight. This resting period lets the syrup fully absorb, resulting in a moist and flavorful dessert.