Preparation time: 10 min
Cooking time: 35 min
Dietary guidance: v
1 package phyllo pastry (~6-8 sheets)
Melted butter ~ 125 grams
2 cups chopped pistachios or almonds or cashews (or walnuts but I am allergic)
1 tsp cinnamon
1/4 tsp ground cloves
Syrup (ingredients below)
2/3 cup sugar
1/2 c water
1/4 c. honey
2 Tbs lemon juice
1 tsp vanilla extract
Cups are all american cups size so ~8 fluid ounces
Mix nuts with cinnamon and cloves
Butter the bottom of a pan (doesn't matter what size but the bigger plans give a thinner baklava and it gets crispier)
Then layer on phyllo, brush with butter, then layer with the nuts. Then phyllo, brush with butter, nuts etc ending with phyllo brushed with butter. Cut a couple of slits with a sharp knife otherwise it can get air bubbles.
Bake at 160 C for 30 minutes or until golden brown.
For Syrup: Bring all ingredients to a boil in a saucepan and stir until sugar dissolves. Pour over warm baklava and let sit overnight.