Baklava with nuts recipe

Follow this easy recipe and enjoy a delicious dessert


1 pound (about 22 - 24 sheets) Filo pastry
1 cup of melted butter

For the syrup
2 cups sugar
1 cup honey
11/2 cups water
2 tbsp lemon juice
2 small sticks of cinnamon
4-6 whole cloves or
1/2 teaspoon ground cardamom

For the filling
1 pound blanched almonds, pistachios, walnuts, or any of your favourite nuts, coarsely ground (about 4 cups)
1/4 cup sugar
1-2 teaspoons ground cinnamon
1/4 teaspoon ground cloves or cardamom (optional)

For the syrup
• Stir the sugar, honey, water, lemon juice, cinnamon sticks and cloves (or cardamom) over low heat until the sugar dissolves. This should take about 5 minutes.

• Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy.

• Get rid of the cinnamon sticks and whole cloves and let it cool.

Making the baklava
• Preheat oven to 350 degrees.

• Mix the filling ingredients.

• Grease the baking tray, place a sheet of Filo in it and brush with butter. Repeat with seven more sheets.

• Spread half the filling on and then top with 8 more sheets, making sure to brush each with melted butter.

• Spread on the remaining filling and end with another top layer of eight sheets.

• Using a sharp knife, make equal lengthwise cuts in the shape of a diamond.

• Sprinkle the top of the pastry with cold water before baking for 20 minutes.

• Reduce the heat slightly (about 300 degrees should do) and bake until golden brown.

Final touches
• Run a knife through the cuts again and drizzle the syrup slowly over the baklava.

• Let it cool for 4 – 6 hours.

• If the baklava seems a bit dry, drizzle with a little heated syrup before serving.

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