Ingredients:
Baklava
- 1 pound nuts (usually walnut, can use whatever you like)
- 1/2 cup sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon mixed spice; mace, clove, nutmeg, allspice; whatever smells good
- 1 pound phyllo dough
- 3/4 pound butter
Syrup
- 1 1/2 cup honey
- 1/2 cup water or liqueur (brandy or Grand Marnier is nice)
- 8 whole cloves
- zest of one lemon or orange (optional)
Directions:
Thaw phyllo (plan ahead, this takes 24 hours). Chop nuts and stir in sugar, cinnamon and spices. Melt butter; clarify if desired (I don't bother).
Preheat oven to 300 degrees while working: In a 9x13 pan, layer 1/4 of phyllo, 1/3 of nuts, 1/4 phyllo, 1/3 nuts, 1/4 phyllo, 1/3 nuts and 1/4 phyllo, generously buttering between each sheet of phyllo (use a pastry brush). With a sharp knife, cut 3/4 through the baklava, making whatever size and shape pieces you like. Diamonds are typical.
Bake at 300 degrees for 1 hour and 25 minutes. Heat honey, water or liqueur, cloves and zest (if using) until it just comes to the boil. Pour syrup over top of baklava and into cuts while the baklava is still warm (preferably about 5 minutes after it comes out of the oven). Cool completely, and with a sharp knife cut completely through baklava. Age several days for best results; will keep for weeks in a moderately airtight container.
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