Baklava
1 hr cook + 2 hrs + 8 hrs waitMakes 28 pieces
Crispy phyllo layered with spiced nuts and soaked in honey syrup.
| prepPreheat oven to 350°F / 175°C | |||||
| 1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces (or 2 teaspoons ground) | Grind cinnamon & allspice until fine | Pulse nuts, sugar & spices until finely chopped | Set uncovered, then cover & rest 8 hrs before serving | ||
| 15 to 20 whole allspice berries | |||||
| 150 g blanched almonds | |||||
| 170 g raw or roasted walnuts | |||||
| 150 g shelled raw or roasted pistachios | |||||
| 130 g sugar | |||||
| 60 ml water | Combine water & rose water in spritz bottle | ||||
| 1 teaspoon rose water | |||||
| 1 (16-ounce / 450 g) package phyllo dough, thawed | Trim phyllo, brush pan & layer with butter & nuts | Bake 30 min, cut into squares, bake 30 min more | Cool 2 hrs on rack | Re-cut baklava, pour hot syrup over, cool completely | |
| 225 g clarified unsalted butter, melted | |||||
| 300 ml honey | Combine honey, water, sugar, cinnamon & orange peel | Boil 10 min, discard orange peel & cinnamon | |||
| 300 ml water | |||||
| 250 g sugar | |||||
| 1 (5-inch piece) cinnamon stick | |||||
| 1 (2-inch piece) fresh orange peel | |||||
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