Ingredients & Quantity**
– **1 package filo dough** (16 oz), thawed
– **2 cups mixed nuts** (such as walnuts, pistachios, or almonds), finely chopped
– **1 teaspoon ground cinnamon**
– **1 cup unsalted butter**, melted
– **1 1/4 cups granulated sugar**
– **1 cup water**
– **1/2 cup honey**
– **1 tablespoon fresh lemon juice**
– **1 teaspoon vanilla extract**
– **1/4 teaspoon ground cloves** (optional)
**Tips for Success**
1. **Thaw the Filo Dough Properly**: Filo dough needs to be thawed completely in the fridge overnight or at room temperature for a few hours. It’s crucial to cover the dough with a damp cloth while working to prevent it from drying out.
2. **Use Enough Butter**: Don’t skimp on the butter when brushing between the layers of filo dough—it’s what gives baklava its golden, flaky texture. Ensure every layer is coated.
3. **Cut the Baklava Before Baking**: Make sure to cut the baklava into squares or diamond shapes before baking. Cutting it after baking can be difficult because of the syrup.
4. **Let the Syrup Cool**: When making the syrup, let it cool before pouring it over the hot baklava. This contrast in temperature helps the syrup soak into the layers without making the pastry soggy.
5. **Bake Slowly and Evenly**: To achieve that perfect golden color and crispy texture, bake the baklava slowly at a moderate temperature. Keep an eye on it to prevent burning, especially towards the end.
6. **Allow for Resting Time**: Let the baklava cool completely and absorb the syrup for several hours, or overnight, for the best flavor and texture.
**Instructions**
1. **Prepare the Nut Filling**: In a bowl, combine the chopped nuts (walnuts, pistachios, or almonds) with the ground cinnamon. Set aside.
2. **Prepare the Pan**: Preheat your oven to **350°F (175°C)**. Brush a 9×13-inch baking dish with melted butter. Lay a sheet of filo dough in the pan and brush it with butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered.
3. **Add the Nut Mixture**: After laying down the first 8 sheets of filo dough, sprinkle a thin, even layer of the nut mixture over the filo.
4. **Layer the Filo Dough and Nuts**: Continue layering the filo sheets and buttering each sheet until you’ve used about half of the filo dough. Then, add another layer of the nut mixture. Finish layering with the remaining filo sheets, using about 8 more sheets.
5. **Cut the Baklava**: Before baking, use a sharp knife to cut the baklava into squares or diamond shapes. Be careful to cut through all the layers, but don’t cut too deeply into the bottom.
6. **Bake the Baklava**: Bake in the preheated oven for about **45-50 minutes**, or until the baklava is golden brown and crispy.
7. **Prepare the Syrup**: While the baklava is baking, make the syrup. In a saucepan, combine the sugar, water, honey, lemon juice, and optional vanilla or spices. Bring to a boil, then reduce the heat and simmer for about **10 minutes**. Remove from heat and let it cool to room temperature.
8. **Pour the Syrup**: Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava. Let it soak for a few hours, or overnight, to allow the syrup to fully absorb.
9. **Serve and Enjoy**: Once the baklava has cooled and the syrup has been absorbed, it’s ready to be served. Enjoy!
