- Makes about 24 pieces:
- 1-pound (#4) phyllo pastry, thawed and at room temperature
- ¾ pound unsalted butter, melted
- For the filling:
- 2 cups coarsely ground walnuts
- 2 cups coarsely ground toasted almonds
- 2 heaping teaspoons ground cinnamon
- ½ teaspoon ground cloves
- For the syrup:
- 3 cups granulated sugar
- 1 and ½ cups Greek honey
- 2 cups water
- Juice of half lemon
- Garnish: ground cinnamon
Preheat oven to 350 °F, 180 °C.
Make the syrup:Combine all of the syrup ingredients in a small saucepan. Mix well and bring to a boil. Remove from heat and set aside to cool.
Combine the filling ingredients in a bowl and mix together. Set aside.
Take the phyllo out of its packaging and unroll it. Lay it flat onto a cutting board or clean work surface. Place a baking dish over the phyllo and cut the sheets to fit the inside of the pan.
Note:I usually cut my phyllo roll into 2 equal stacks to fit a 9 by 13-inch baking dish.
Brush the bottom of the baking pan with butter and lay 4 sheets over it. Sprinkle about 2 tablespoons of the nut mixture over top.
Take 4 -5 sheets of phyllo and set them aside for the top of the baklava. Cover them with a clean kitchen towel.
Layer 2 sheets of phyllo in the pan and sprinkle some nut filling over top. Continue this pattern of 2 phyllo sheets and nuts until all of the nuts mixture and phyllo are used. Place the reserved 4 sheets of phyllo on top.
Cut the baklava into 24 squares or diamond shaped pieces.
Pour all of the melted butter over top and sprinkle some water (about 3 tablespoons) over the edges of the baklava.
Bake for 45 minutes – 1 hour or until golden brown on top.
Remove from the oven and pour the cooled syrup over the baklava.
Set aside and allow the baklava to absorb all of the syrup. About 4 hours.
Serve alongside some Greek coffee.