Ingredients:

  • 3 cups (300g) mixed nuts (walnuts, pistachios, almonds), finely chopped
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 2 tablespoons (30ml) orange blossom water (optional)
  • 1 pound (450g) phyllo dough, thawed
  • 1 cup (227g) unsalted butter, melted
  • 1 cup (240ml) water
  • 2 cups (480ml) granulated sugar
  • 1/2 cup (160g) honey
  • 1 cinnamon stick
  • 1 tablespoon lemon juice

Instructions:

  1. Prepare the Nut Filling: Combine chopped nuts, sugar, cinnamon, cloves, salt, and orange blossom water (if using) in a bowl. Set aside.
  2. Prepare the Honey Syrup: Combine water, sugar, honey, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly thickened. Stir in lemon juice. Remove from heat and let cool slightly.
  3. Assemble the Baklava: Preheat oven to 350°F (175°C). Brush the baking pan with melted butter. Layer 6-8 sheets of phyllo dough in the pan, brushing each sheet with melted butter. Spread half of the nut filling evenly over the phyllo layers. Layer 4-6 more sheets of phyllo dough, brushing each with butter. Spread the remaining nut filling evenly. Top with 6-8 sheets of phyllo dough, brushing each with butter.
  4. Cut the Baklava: Using a sharp knife, cut the baklava into diamond or square shapes before baking.
  5. Bake the Baklava: Bake for 45-55 minutes, or until golden brown and crispy.
  6. Pour the Syrup: Immediately upon removing from the oven, slowly and evenly pour the warm honey syrup over the hot baklava.
  7. Cool and Rest: Let the baklava cool completely in the pan for at least 4 hours, or preferably overnight, to allow the syrup to soak in.