Ingredients
For the Sugar Syrup
- 1 1/4 cups sugar
- 3/4 cup water
- 1/3 cup honey
- 3 2 " strips of lemon zest
- 1 tbs lemon juice
- 1 cinnamon stick
- 5 whole cloves
- 1/8 teas salt
For the Nut Filling
- 1 3/4 cups slivered almonds
- 1 cup walnuts
- 2 tbs sugar
- 1 1/4 teas ground cinnamon
- 1/4 teas ground cloves
- 1/8 teas salt
For the Pastry
- 24 tbs unsalted butter cut into 1" pieces
- 1 lbs phyllo (14x9" sheets) thawed
Instructions
Make the Sugar Syrup (can be made up to 4 days ahead and stored in fridge)
- In a saucepan, bring the sugar, water, honey, lemon zest, lemon juice, cinnamon, cloves and salt to a boil. Stir occasionally until the sugar is dissolved. Set aside to cool. When cool, strain into a 2 cup measuring glass, discarding the spice and zest.
Prep the Nut Filling
- Pulse the almonds and walnuts in a food processor until finely chopped. Measure out a tablespoon of the nuts for garnish and toss the remaining with the sugar, cinnamon, cloves and salt.
Assemble the Pastry
- Place the oven rack in the lower middle position and preheat the oven to 300.
- In a small saucepan, melt the butter over medium-low heat. Don't rush this step, the milk solids will separate from the butterfat and hangout on the bottom of the pan. Remove from heat and allow to sit for 10 minutes. Gently skim the foam from the top of the butter. Pour the butter into a measuring cup, leaving the milk solids in the pan. You should have around 1 cup of clarified butter. (that's right, you totally just rocked clarified butter!)
- Prepare a 13x9" baking pan by greasing it with a bit of the butter.
- Unroll you phyllo dough and place one sheet gently in the pan, brush with butter to coat. Repeat for 7 layers. Sprinkle 1 cup of the nut filling over the dough.
- Stack 6 more layers of butter brushed phyllo dough on top and sprinkle with another cup of nut mix. Repeat with another layer of 6 sheets and nuts.
- Layer the final 8 to 10 sheets on top, making sure to brush every layer evenly with butter, pressing gently every now and then to compress layers and push out any air. Spoon 4 tablespoons butter over the top and brush to coat.
- Using a sharp serrated knife, cut into the phyllo dough, creating a diamond pattern.
- Place the baklava in the oven and cook for 1 1/2 hours, rotating the pan once halfway though cook time.
- When removed from the oven, immediately pour all but 2 tbs of the cooled syrup over the cut you made earlier. The syrup will sizzle as it sinks in and hits the pan. Brush the remaining syrup over the surface. Garnish with the nuts you set aside earlier.
- Cool in pan for 3 hours before covering with foil and cooking to room temperature 8 hours.
- When ready, slice again along the pre-made cuts and serve.