I love Baklava! The airy, crunchy layers of dough soaked with honey deliciousness and the center filling of nuts makes this dish heavenly. I can never stop with one piece. The best part is licking your fingers and not feeling guilty because you have to lick them to get them clean. I hope you enjoy this recipe as much as I do! This recipe makes 2-3 dozen, depending on how large the pieces are.
1 (16 ounce) package of phyllo dough (found in the freezer isle)
1 1/2 cups of butter, melted
1 cup almonds, finely chopped
1 cup pistachios, finely chopped
1 cup walnuts, finely chopped
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 cup water
1 cup white sugar
1/2 cup honey
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tablespoon lemon juice
Preheat oven to 350 degrees F and butter a 9×13 inch pan.
Combine all of the filling ingredients together in a medium bowl and toss together.
Combine all of the syrup ingredients in a sauce pan and bring the content to a simmer. Stir continuously to keep the contents from burning, turn the stove to a low setting and allow it to simmer for another 10 minutes.
Unroll the phyllo dough and place 1 sheet at a time in the pan and butter each sheet.
Fill the pan with the filling and spread it out evenly.
Place the remainder of the phyllo sheets and butter each one as you did before.
Remove the excess phyllo that is hanging off of the pan with a sharp knife. (I like to bake this separately on a baking sheet for 5-7 minutes and use it as a crumble on top of ice cream and fresh fruit and drizzle with honey or chocolate.)
Using the knife, cut a diamond shape into the phyllo dish and make sure you cut through all of the layers of the dough.
Allow this to bake for 50-60 minutes or until golden brown. If the top of the baklava changes color too quickly, cover with foil to prevent it from burning.
Pour the sauce over the baklava and allow it to soak overnight.