- Total Time: ~12 hours
- Yields: 1 sheet
- 1¼ cups of granulated sugar
- ¾ cup of water
- ⅓ cup of honey
- 1 tablespoon of lemon juice
- 1 stick of cinnamon
- 5 whole colves
- ⅛ teaspoon of salt
- 8 ounces of slivered almonds
- 4 ounces of chopped walnuts or pistachio nuts
- 1¼ teaspoons of ground cinnamon
- ¼ teaspoon of ground cloves
- 2 tablespoons of granulated sugar
- ⅛ teaspoon of salt
- 1 cup of melted butter, preferably unsalted
- 1 package of thawed phyllo dough
- Combine all syrup ingredients in a pot over medium-high heat and bring to a boil, stirring occasionally to ensure that sugar dissolves. Set syrup to the side to cool.
- In a food processor, pulse almonds until they are very finely chopped. Repeat process with walnuts and/or pistachios. Transfer all pulsed nuts to a bowl and mix thoroughly. Measure out approximately 1 tablespoon of mixed nuts and set aside for garnish. Stir in cloves, cinnamon, sugar, and salt.
- Brush a 13- by 9-inch baking pan with butter. Adjust the oven rack to middle position and preheat oven to 300 degrees.
- On large cutting board or countertop carefully unfold phyllo dough and smooth with hands to flatten. Using the baking pan as a guide, cut the phyllo sheets crosswise with a knife, yielding two roughly evenly sized stacks of phyllo. Cover with plastic wrap and a damp kitchen towel to prevent from drying.
- Place the first phyllo sheet in the bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets, brushing each with butter.
- Evenly distribute roughly 1 cup of nuts over phyllo. Cover nuts with phyllo sheet and dab with butter. Repeat with 5 more phyllo sheets, staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo, brushing each except final sheet with butter.
- Use the palms of your hands, work from center outward to press out any air pockets. Then spoon 4 tablespoons of butter on the top layer and brush to cover all surfaces. Using a knife, create a gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts.
- Bake the pastry until golden crisp, about 1 ½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines about 2 tablespoons remain; drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving.
- Love at First Bite!