Classic Honey-Nut Baklava
Classic Honey-Nut Baklava
Ingredients:
6 oz shelled pistachios, coarsely chopped
6 oz hazelnuts, coarsely chopped
1/4 cup sugar
1 to 2 tbsp ground cinnamon
A large pinch of ground cloves
16-oz package phyllo dough, thawed
1 1/2 to 2 sticks of unsalted butter, melted
For the Honey Syrup:
3/4 cup sugar
1 cup cold water
1 cup honey
1 tbsp orange extract (optional)
5 whole cloves
Juice of 1 lemon
Directions:
Preheat the oven to 350°F (175°C).
Make the Honey Syrup: In a saucepan, combine sugar and water. Heat until sugar dissolves. Add honey, orange extract (if using), and whole cloves. Bring to a boil, then simmer for 25 minutes. Let cool to lukewarm, then add lemon juice and remove cloves.
Make the Nut Mixture: Pulse pistachios, walnuts, and hazelnuts in a food processor. Transfer to a bowl, add sugar, cinnamon, and cloves. Mix well.
Prepare the Phyllo: Unroll phyllo dough, keeping sheets between two kitchen towels.
Assemble the Baklava: Brush a 9”x13” baking pan with melted butter. Layer 1/3 of the phyllo sheets in the pan, brushing each with butter. Spread 1/2 of the nut mixture. Repeat with another 1/3 of phyllo and the remaining nuts. Top with the remaining phyllo, brushing each layer with butter.
Cut into 24 diamond pieces. Bake for 35-45 minutes until golden. Pour the syrup over the hot baklava.
Let cool completely before serving. Garnish with chopped pistachios if desired.
Prep Time: 30 mins | Cooking Time: 40 mins | Total Time: 1 hour 10 mins | Servings: 24 pieces