Baklava

 

16 ounces (453g) phyllo dough

1 1/2-2 sticks (170g-227g) butter, melted

Honey Syrup

3/4 cup (148g) sugar

1 cup (240ml) water

1 cup (340g) honey

5 whole cloves

1 lemon, juiced

1. combine sugar and water in a saucepan. Stir until sugar dissolves. Add honey and cloves

2. bring to a boil, reduce heat to low and simmer for 25 minutes. Remove from heat, allow to cool. Add lemon juice

Nut Filling

6 ounces (108g) pistachios, shelled

6 ounces (90g) walnuts

6 ounces (168g) hazelnuts

1/4 cup (50g) sugar

1-1 1/2 tablespoons cinnamon powder

pinch ground cloves

Coarsely chop nuts. Add cinnamon, sugar and ground cloves. Mix well

Assembling

1. place phyllo sheets between two kitchen towels to prevent drying out

2. butter bottom of a 9" x 13" (22cm x 33cm) baking pan. Take first sheet of phyllo and place it in the pan.

3. brush with melted butter. Repeat until you have used about 1/3 of the phyllo dough.

Distribute 1/2 of the nut mixture over top layer of phyllo

4. continue adding phyllo sheets, buttering each sheet until you have used up another 1/3 of phyllo. Add other half of nut mixture. Finish arranging last 1/3 of phyllo sheets and melted butter

5. cut Baklava in small diamond pieces with a very sharp knife

6. bake at 350°F (180°C) for 35 to 40 minutes. Remove from oven and pour syrup all over hot baklava

Allow to cool completely, The longer you let the Baklava stand, the better!