Baklava
Ingredients
1 package
Phyllo dough sheets
1 cup
Melted butter
5 cups
Ground unsalted pistachios
1 lb
Walnuts
(coarse ground)
⅓ cup
Sugar
⅓ tsp
Ground cloves
1½ tsp
Ground cinnamon
¼ tsp
Ground cardamom
Unsalted pistachios
(coarse crushed, for garnish)
Instructions
1
Thaw phyllo dough according to package directions, unroll and cut in half. Cover with a damp towel.
2
Mix the nuts, sugar, cloves, cinnamon and cardamom together.
3
Preheat oven 350°F.
4
Grease 9 by13 inch deep pan.
5
Place one phyllo sheet in the greased pan and brush with melted butter.
6
Place another sheet on top and brush with butter again.
7
Repeat until 8 sheets are used.
8
Evenly spread one fifth of the nut mixture (⅓ cup).
9
Cover with a phyllo sheet, brush with butter and repeat the same procedure until 5 sheets are used.
10
Spread another ⅓ cup of the nut mixture and repeat with 5 more sheets.
11
Continue layering until all the sheets and the mixture is used.
12
The top layer will have about 8 sheets.
13
Brush the top with butter, cut into desired size squares or diamonds.
14
Bake for about 35 minutes or until golden.
15
Meanwhile, combine the syrup ingredients in a saucepan.
16
Heat and bring to a boil then simmer on medium heat for about 7 minutes, should be slightly thickened.
17
Remove from heat and let cool.
18
Spoon syrup over hot baklava.
19
Sprinkle garnish and let cool and set for about 6 hours or overnight, uncovered.
Syrup
Ingredients
1 cup
Water
¾ cup
Sugar
1 cup
Honey
1 inch
Cinnamon stick
2 Tbsps
Lemon juice