Ingredients:
For the Syrup:
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2 cups granulated sugar
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1 ½ cups water
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½ cup honey
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1 tablespoon lemon juice
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1 cinnamon stick
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1-2 whole cloves (optional)
For the Pakhlava Layers:
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1 pound phyllo dough (about 40 sheets), thawed
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2 ½ cups mixed nuts (walnuts, pistachios, or almonds), finely chopped
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1 teaspoon ground cinnamon
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½ teaspoon ground cardamom (optional)
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1 cup unsalted butter, melted
For Garnish:
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Finely chopped pistachios (optional)
Instructions:
1. Prepare the Syrup:
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In a medium saucepan, combine sugar, water, honey, lemon juice, cinnamon stick, and cloves.
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Bring to a boil, stirring until the sugar dissolves.
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Lower the heat and let it simmer for about 10-15 minutes until it thickens slightly.
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Remove from heat, discard the cinnamon stick and cloves, and allow the syrup to cool completely.
2. Prepare the Nut Filling:
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In a bowl, mix the finely chopped nuts with ground cinnamon and cardamom (if using).
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Set aside for later use.
3. Assemble the Pakhlava:
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Preheat the oven to 350°F (175°C).
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Grease a 9x13-inch baking dish with a bit of the melted butter.
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Lay one sheet of phyllo dough in the bottom of the baking dish and brush it lightly with melted butter. Repeat this process for about 10 sheets.
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Spread a thin layer of the nut mixture evenly over the phyllo sheets.
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Continue layering the phyllo dough on top, brushing each sheet with butter, and adding the nut mixture after every 5-7 sheets until all the nuts are used up.
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Finish with another 10 layers of phyllo dough, buttering each one.
4. Cut the Pakhlava:
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Using a sharp knife, cut the unbaked baklava into diamond or square shapes, ensuring to cut all the way through to the bottom of the dish.
5. Bake:
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Place the baklava in the preheated oven and bake for about 50-60 minutes, or until the top is golden brown and crispy.
6. Add Syrup:
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Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava.
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Allow the baklava to soak up the syrup for at least 4-6 hours or overnight for best results.
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Once the baklava has absorbed the syrup, garnish it with finely chopped pistachios if desired.
