Ingredients:

  • 3 cups (360g) Mixed Nuts (Walnuts, Pistachios, Almonds), finely chopped
  • 1/2 cup (100g) Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 2 tablespoons (30ml) Unsalted Butter, melted
  • 1 tablespoon (15ml) Orange Blossom Water
  • 1 pound (450g) Filo Pastry, thawed
  • 1 cup (225g) Unsalted Butter, melted
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (120ml) Water
  • 1/4 cup (60ml) Honey
  • 1 tablespoon Lemon Juice
  • 1 Cinnamon Stick

Instructions:

  1. Combine chopped nuts, sugar, cinnamon, cloves, melted butter, and orange blossom water in a bowl. Set aside.
  2. Melt the butter for layering the filo.
  3. Brush the baking pan with melted butter. Layer half the filo sheets, brushing each sheet generously with butter before adding the next.
  4. Spread the nut mixture evenly over the layered filo.
  5. Layer the remaining filo sheets, brushing each with butter as before.
  6. Using a sharp knife, cut the baklava into diamond or square shapes.
  7. Bake at 350°F (175°C) for 40-45 minutes, or until golden brown. The Baklava must be perfect.
  8. While the baklava is baking, combine sugar, water, honey, cinnamon stick, and lemon juice in a saucepan. Bring to a boil and simmer for 5-7 minutes, or until slightly thickened. Remove from heat and discard cinnamon stick.
  9. Immediately after removing the baklava from the oven, slowly pour the warm syrup evenly over the hot baklava.
  10. Let the baklava cool completely before serving, ideally several hours or overnight. This allows the syrup to fully soak in.