Spiced nuts are layered between buttered sheets of phyllo pastry and baked into this crispy, flaky delicacy saturated with an orange blossom-infused honey syrup.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
305 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a9x-13-inch baking sheet with parchment paper.
Step 2
Mix 1/2 cup sugar, cinnamon, and cloves in a small bowl. Mix pistachios and walnuts together in a separate bowl.
Step 3
Unroll phyllo sheets on a damp towel on a cutting board and cover with a second damp towel to keep them from drying out. Brush parchment paper with melted butter and place 1 phyllo sheet on top. Brush the sheet with butter and layer another sheet on top. Continue layering until you have used about 1/3 of the phyllo, brushing butter between each layer. Sprinkle 1/2 of spiced sugar and nuts on top.
Step 4
Continue layering another 1/3 of the phyllo sheets using the same method; sprinkle on remaining spiced sugar and nuts. Layer on the remaining 1/3 of the phyllo sheets and brush the top with butter. Fold over any overhanging phyllo dough and brush with butter to seal the edges.
Step 5
Cut slashes 2 inches apart into the dough, then diagonally across to form 2-inch diamonds.
Step 6
Bake in the preheated oven until golden brown and crisp, 30 to 35 minutes.
Step 7
Meanwhile, make the honey syrup. Combine water, remaining 1/4 cup of sugar, honey, lemon juice, and orange blossom water in a small sauce pot. Bring to a boil, reduce the temperature, and simmer for 20 minutes. Remove from heat and let cool until baklava finishes baking.
Step 8
Immediately pour the hot honey syrup over the baklava and let sit until syrup is completely absorbed, 4 hours to overnight. Cut into diamond pieces following the scores made before baking. Serve at room temperature.
