Provided by Melissa Clark
Categories dessert
Time 2h30m
Yield About 30 pieces
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
- On a large surface, unfold phyllo dough, removing plastic wrapping. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles. Cover entirely with one or two damp dishcloths.
- With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter. Repeat with 7 more phyllo sheets, brushing each sheet with butter. Keep unused phyllo covered as you work. Sprinkle about 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets. Sprinkle another 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets. Sprinkle final 1/3 of nut and sugar mixture over phyllo. Cover with two more sheets of phyllo, leaving top layer unbuttered.
- Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry. Brush an additional 1/4 cup melted butter evenly over top layer.
- Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips. Repeat in opposite direction, forming a diamond pattern. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
- Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with 3/4 cup water. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool. Once cooled, strain mixture into a liquid measuring cup with a spout.
- While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup. Drizzle reserved syrup evenly over top of baklava. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 93 milligrams, Sugar 13 grams, TransFat 0 grams
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Chuck Orlando
[email protected]This baklava is a delicious and impressive dessert. It's perfect for a special occasion or a gift.
Anthea Jamal
[email protected]This baklava is a bit pricey, but it's worth every penny. It's the best baklava I've ever had.
Pooja Regmi
[email protected]I love the nutty flavor of this baklava. It's a perfect balance of sweet and savory.
Sean James
[email protected]This baklava is so delicious, it's hard to believe it's vegan. I will definitely be making this again.
Md Sahol
[email protected]I've never made baklava before, but this recipe made it easy. The instructions were clear and the results were amazing.
Mecale Miko
[email protected]This baklava is the perfect dessert for a special occasion. It's rich, decadent, and sure to impress your guests.
Akachukwu Ogechi
[email protected]I'm not a huge fan of baklava, but this recipe changed my mind. It's so delicious and I can't wait to make it again.
Miguel Angel Duran-Sanchez
[email protected]This baklava is so easy to make and it tastes amazing. I will definitely be making this again.
Dinesh Dong
[email protected]I made this baklava for my family and they loved it. It's a new favorite in our house.
md rijbi
[email protected]This is the best baklava I've ever had.
Jennifer Bachis
[email protected]This baklava is so addictive! I can't stop eating it.
Aaron Valdie
[email protected]I love the combination of flavors in this baklava. The honey syrup is the perfect complement to the sweet filling.
Pavo media
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The baklava is so rich and decadent, it's perfect for a special occasion.
Rashad Rafiq
[email protected]I've made this baklava recipe several times now and it always turns out perfect. It's so easy to make and the results are always delicious.
aIDEN GREER
[email protected]This baklava was a hit at my party! Everyone loved the crispy phyllo dough and the sweet, nutty filling. I will definitely be making this again.