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In a bowl, combine the chopped nuts and ground cinnamon (and ground cloves, if using). Set aside.
Assemble the Baklava:
Preheat your oven to 350°F (175°C).
Brush a 9x13-inch baking dish with some melted butter. Place one sheet of phyllo dough into the dish, brushing it lightly with butter. Repeat this process, layering and buttering each sheet until you have about 8 sheets layered.
Sprinkle a thin layer of the nut mixture over the phyllo dough.
Add 4 more sheets of phyllo dough, buttering each layer as you go, and then sprinkle another layer of the nut mixture. Continue this process, layering phyllo dough and nuts until you run out of ingredients, finishing with about 8 more sheets of phyllo dough on top.
Cut the Baklava:
Using a sharp knife, carefully cut the baklava into diamond or square shapes, making sure to cut all the way through the layers.
Bake the Baklava:
Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.
Prepare the Syrup:
While the baklava is baking, prepare the syrup. In a saucepan, combine the water, honey, sugar, vanilla extract, lemon juice, and cinnamon stick. Bring to a simmer over medium heat and cook for 10-12 minutes until the syrup thickens slightly. Remove from heat and discard the cinnamon stick.
Pour the Syrup:
Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup evenly over the pastry. Allow the baklava to cool and absorb the syrup for at least 2 hours, or preferably overnight.
Serve:
Once cooled, serve the baklava at room temperature, and enjoy the sweet, nutty goodness!
Serving and Storage Tips:
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