Baklava

Baklava
Yield
18pieces
Yield
18pieces
Baklava
Yield
18pieces
Yield
18pieces
Ingredients
For the Syrup:
  • 1/2cup sugar
  • 1/2cup honey
  • 1/3cup water
  • 1tablespoon lemon juice
  • 1each cinnamon sticks
  • 1strip lemon zest1-inch
  • 1pinches ground cloves
  • 1pinches ground cardamom
Filling and Dough:
  • 1/2pound walnutsor a combination of walnuts, pistachios, and almonds
  • 1 teaspoons ground cinnamon
  • 1/4teaspoon fine salt
  • 6ounces butter
  • 1/2pound phyllothawed according to package instructions
Yield:
Instructions
To Make the Syrup:
  1. Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan.
  2. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes.
  3. Remove the cinnamon sticks and lemon zest and set aside to cool.
To Make the Filling and Dough:
  1. Using a sharp knife or food processor, finely chop the nuts.
  2. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.
  3. Melt the butter over low heat in a small saucepan.
  4. Using a pastry brush, lightly coat a quarter-sheet pan (half of half sheet pan) with some of the melted butter.
  5. Preheat the oven to 350˚F.
  6. Place one of the sheets of phyllo in the bottom of the pan and lightly brush with some of the melted butter.
  7. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers.
  8. Spread 3/4 cup of the nut mixture evenly over the buttered phyllo sheets.
  9. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture.
  10. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture.
  11. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.
  12. Use a sharp knife to make four lengthwise cuts through the layered phyllo at 1 1/2-inch increments.
  13. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut diagonally at 1 1/2-inch increments to form diamond shapes.
  14. You should end up with approximately 18 diamond-shaped pieces of baklava.
  15. Bake the baklava until golden brown, about 40 minutes.
  16. Remove from the oven, set aside on a wire rack to cool 5 minutes.
  17. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava.
  18. Allow to stand several hours before serving.