- 3 cups salted and roasted pistachios, almonds or walnuts (or a mix of them), roughly chopped
- 1 teaspoon cinnamon
- 24 sheets frozen phyllo dough, thawed
- 150 g salted butter, melted
- 2 teaspoons vanilla extract
- 1/3 tsp ground cloves
- 250 ml water
- 250 ml honey
- 1 cinnamon stick
- 1 tbsp lemon juice
- Finely ground pistachios for garnish, optional
- Thaw the phyllo dough according to the manufacturer's directions.
- Preheat the oven to 175° C. Line a rectangular baking pan with parchment paper.
- Combine the nuts, the cinnamon and the ground cloves.
- Place 1 sheet of phyllo dough in the baking tin and with a pastry brush, cover it with melted butter. Repeat 7 more times, placing the sheets of dough on top of each other, creating layers, and brushing each of them with melted butter. Spread half of the nut mix on top. Continue by adding 8 more layers of dough, brushing each one of them with melted butter before topping it with the next. Cover with the second half of the nut mix and layer the remaining 8 sheets of phyllo dough on top, following the same principle (brushing with melted butter etc.). While working, cover the phyllo with a damp towel to keep it from drying out.
- Carefully score the baklava into squares. Bake in the oven for 35-40 minutes or until the dough is golden brown and the edges appear slightly crisp.
For the topping:
Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then let simmer at medium heat for 5 minutes until slightly thickened. Remove the cinnamon stick and allow to cool. Spoon over the hot baklava and let cool, uncovered, for several hours.
You can tweak the recipe by adding a handful of chocolate chips to the nut mix.