There are tons of recipes out there for Baklava. This recipe is my own...
Baklava:
1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 package of phyllo dough
1 c. butter, melted
1/3 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
For the syrup:
1 c. water
1 c. sugar
1/2 c. honey
2 tsp. fresh orange juice
1-2 1 inch pieces of lemon peel
1 cinnamon stick
1/2 tsp. ground cloves
1/2 tsp. nutmeg
Directions:
1. Lightly grease a 9x13 pan and set the oven to 350°F.
2. Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and over with a damp towel to keep it from drying out.
3. Process the nuts until fine. I like having extra textures of nuts so I add the nuts slowly as I pulse the food processer. Combine with sugar, cinnamon, nutmeg and cloves. In a separate bowl, melt the butter on the stove. Stay close to the stove or leave on very low so butter stays melted.
4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat this step until it is 10 sheets thick, each sheet being "painted" with the butter.
5. Spoon on a layer of the nut mixture. Cover with four more sheets of phyllo, brushing each one with butter, repeat this step two more times. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.
6. Cut into equal sized squares using a sharp knife. Bake at 350°F for 35-40 minutes or until lightly golden brown, and edges appear slightly crisp.
7. While baking, make the syrup. Combine the cinnamon stick, nutmeg, cloves, sugar, orange juice, lemon peel, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7-10 minutes and slightly thickened. Remove the cinnamon stick and orange peel and allow to cool.
8. Spoon the cooled syrup over the hot baklava. I typically pour about half the syrup over the baklava first and see if it absorbs all the syrup first, then slowly add the remander. Sometimes I only need half the mixture. Let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.
