I’m told that my baklava recipe is the best ever. Give it a try. You won’t be disappointed in this delectable pastry.
1-16 ounce package of frozen phyllo dough
1 1/2 pounds pecans
1/2 pound almonds
2 teaspoons cinnamon
1/2 cup sugar
1 1/2 pounds melted butter
1 1/2 cups sugar
1 1/2 cups water
1 tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest
1/2 cup honey
1 cinnamon stick
10 whole cloves
Preheat oven to 350 degrees. Butter the bottoms and sides of a 9×13 inch pan.
Finely chop nuts in a food processor with 1/2 cup sugar and cinnamon. Set aside.
Let phyllo dough come to room temperature in its plastic bag. Carefully unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a slightly dampened cloth to keep from drying out as you work. Place two sheets of dough in pan. Brush thoroughly with melted butter. Repeat until you have 10 sheets layered. Sprinkle nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 8 – 10 sheets deep and brushed with butter.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows and then make the diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make honey syrup while baklava is baking. Boil sugar and water with a stick of cinnamon, ten whole cloves, lemon juice and lemon zest until sugar is melted. Add honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately pour syrup over it, distributing evenly over the pan. Let cool.