Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 1½ cups unsalted butter, melted
- 3 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup water
- ¾ cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 2 whole cinnamon sticks
Instructions
- Prepare the Pan: Preheat your oven to 325°F (165°C). Brush your baking pan with melted butter.
- Make the Nut Filling: Combine the chopped nuts, ground cinnamon, nutmeg, and cloves in a bowl.
- Layer the Base: Place a sheet of phyllo in the pan, brush with butter. Repeat this process with 7 more sheets.
- Add First Nut Layer: Sprinkle one-third of the nut mixture evenly over the phyllo layers.
- Continue Layering: Add 6 more buttered phyllo sheets, followed by another third of nuts. Repeat once more.
- Complete Assembly: Top with remaining phyllo sheets, brushing each with butter, including the top layer.
- Cut and Bake: Using a sharp knife, cut into diamond shapes. Bake for 50-60 minutes until golden brown.
- Prepare Syrup: While baking, combine water, sugar, honey, vanilla, orange zest, and cinnamon sticks in a saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove cinnamon sticks.
- Final Touch: Pour the hot syrup over the baklava immediately after it comes out of the oven.
- Prep Time: 45 minutes
- Cook Time: 50 minutes