Baklava

 Personal Vegetarian Intermediate prep1 hr cook1 hr total time8 hrs servings28 addedApril 2020

Filling

• 6 ounces blanched almonds
• 6 ounces raw or roasted pistachio
• 12 ounces raw or roasted walnuts
• ⅔ cups sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons ground allspice
• (optional) ½ teaspoon ground nutmeg
• (optional) 1 pinch ground cloves
• 1 pound phyllo dough, thawed
• 1½ cups clarified unsalted butter, melted

1. Heat the oven to 350°F.
2. Place the almonds, walnuts, pistachios, sugar and spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.
3. Brush the bottom and sides of a 13 ⨯ 9 ⨯ 2-inch metal pan. Lay down a sheet of phyllo and brush with butter. Repat this step 7 more times for a total of 8 sheets of phyllo. Top with ⅓ of the nut mixture. Layer 6 more sheets of phyllo with butter in between each of them, followed by another ⅓ of the nuts. Repeat. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter.
4. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut a diagonal diamond pattern in the baklava using a very sharp knife. Return to the oven and continue to bake for another 15 minutes until very golden brown. Remove pan from the oven, place on a cooling rack and cool for 2 hours before adding syrup.

Syrup

• 1½ cups honey
• 1½ cups water
• 1½ cups sugar
• 1 teaspoon ground cinnamon
• 1 2-inch piece fresh orange peel

1. During the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel.
2. After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.