Ingredients
Scale
- 1 package phyllo dough, thawed
- 1 cup unsalted butter, melted
- 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup sugar
- 1/2 cup honey
- 1/2 teaspoon vanilla extract
- Zest of one orange
Instructions
- Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer Phyllo Dough: Place one sheet of phyllo dough in the dish, brush lightly with melted butter. Repeat with half of the phyllo sheets, applying butter to each. Keep remaining sheets under a damp towel.
- Add Nut Mixture: Combine the chopped nuts and cinnamon, then sprinkle evenly over the layered phyllo.
- Top Layers: Continue layering and buttering the rest of the phyllo sheets over the nuts.
- Cut into Diamonds: Use a sharp knife to cut the pastry into diamond shapes.
- Bake: Place in the oven and bake for about 50 minutes, or until golden and crisp.
- Make Syrup: While baklava bakes, boil water, sugar, honey, vanilla extract, and orange zest in a saucepan for 10 minutes. Let cool slightly.
- Soak the Baklava: Pour the warm syrup over the hot baklava as soon as it comes out of the oven. Allow to absorb, uncovered, for several hours or overnight.
- Serve: Offer the baklava at room temperature, garnished with additional chopped nuts if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes