Baklava Recipe: Shattering Layers and Honey

Ingredients

• 2 cups (225g) walnuts or pistachios, finely chopped
• 1 tsp (2g) ground cinnamon
• 1/4 tsp (1g) ground cloves
• 1 pinch (0.5g) salt
• 1 package (16 oz/450g) phyllo dough, thawed
• 3/4 cup (170g) unsalted butter, melted and clarified
• 2 tbsp (30ml) extra virgin olive oil
• 1/2 cup (100g) honey
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) water
• 1 tbsp (15ml) fresh lemon juice
• 1 cinnamon stick

Instructions

1. 1

   Combine water, sugar, honey, and the cinnamon stick in a saucepan. Bring to a simmer over medium heat for 10 minutes until slightly thickened. Stir in lemon juice, remove from heat, and let the syrup cool completely to room temperature.

2. 2

   In a medium bowl, toss the finely chopped nuts with cinnamon, cloves, and salt until evenly coated.

3. 3

   Preheat oven to 325°F (160°C). Brush the bottom of a 9x13 inch baking pan with the melted butter and olive oil blend.

4. 4

   Layer 8 sheets of phyllo in the pan, brushing each individual sheet with the butter-oil blend.

5. 5

   Spread 1/3 of the nut mixture evenly over the phyllo base.

6. 6

   Add 4-5 sheets of phyllo, brushing each with fat, then add another layer of nuts. Repeat this process until all nut filling is used.

7. 7

   Top with a final 8 sheets of phyllo, brushing each sheet carefully with the fat blend.

8. 8

   Using a sharp knife, cut the baklava into diamonds or squares.

9. 9

   Bake for 75 minutes or until the pastry is golden brown.

10. 10

    Immediately pour the cooled syrup over the hot pastry and allow to rest for 4 hours for full absorption.