Ingredients:

  • 1 pound (454g) mixed nuts (walnuts, pistachios, almonds), finely chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar
  • 1 pound (454g) phyllo dough, thawed overnight in the refrigerator
  • 1 cup (227g) unsalted butter, melted
  • 1 cup (240ml) water
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) honey
  • 1 tablespoon lemon juice
  • 1 teaspoon orange blossom water (optional)

Instructions:

  1. Combine chopped nuts, cinnamon, cloves, and sugar in a bowl. Mix well.
  2. Melt the butter in a small saucepan or in the microwave. Set aside.
  3. In a saucepan, combine water, sugar, honey, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly thickened. Remove from heat and stir in orange blossom water (if using). Let cool completely.
  4. Lightly brush the bottom of the baking pan with melted butter. Layer 6 sheets of phyllo dough in the pan, brushing each sheet generously with butter before adding the next.
  5. Spread half of the nut mixture evenly over the phyllo layers.
  6. Add 4 more sheets of phyllo, brushing each with butter. Spread the remaining nut mixture over the phyllo.
  7. Top with the remaining phyllo sheets, brushing each generously with butter. Ensure the top layer is well-buttered.
  8. Use a sharp knife or pizza cutter to cut the baklava into diamond or square shapes. Cut all the way through the layers.
  9. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until golden brown and the phyllo is crisp.
  10. Immediately after removing from the oven, slowly pour the cooled syrup evenly over the hot baklava.
  11. Let the baklava cool completely in the pan (at least 4 hours, or preferably overnight) before serving. This allows the syrup to fully absorb.