Baklava

Ingredients

• 1 lb phyllo dough, thawed
• 1 1/2 cups unsalted butter, melted
• 2 cups walnuts, finely chopped
• 1 cup pistachios, finely chopped
• 1/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 cup water
• 1 cup granulated sugar
• 1/2 cup honey
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 strip lemon zest

Instructions

1. Preheat oven to 350°F. Brush a 9x13 inch baking pan with melted butter.
2. In a medium bowl, combine chopped walnuts, pistachios, 1/3 cup sugar, cinnamon, cardamom, and cloves. Mix well and set aside.
3. Unroll phyllo dough and trim sheets to fit your pan. Keep phyllo covered with a damp towel while working to prevent drying.
4. Layer 8 sheets of phyllo in the prepared pan, brushing each sheet generously with melted butter before adding the next.
5. Spread one-third of the nut mixture evenly over the phyllo. Layer 6 more sheets of phyllo on top, buttering each sheet.
6. Repeat with another third of the nut mixture, 6 more buttered phyllo sheets, and the remaining nut mixture.
7. Finish with 8-10 sheets of phyllo on top, buttering each layer thoroughly. Brush the top generously with remaining butter.
8. Using a sharp knife, cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan.
9. Bake for 45-50 minutes until the top is golden brown and crispy.
10. While baklava bakes, make the syrup: combine 1 cup water, 1 cup sugar, honey, lemon juice, vanilla, and lemon zest in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove lemon zest and let syrup cool.
11. Immediately after removing baklava from the oven, slowly pour the cooled syrup evenly over the hot baklava.
12. Let baklava cool completely at room temperature for at least 4 hours or overnight before serving to allow syrup to absorb.