Baklava
- 3 1/2 cups finely chopped walnuts
- 1/2 cup finely chopped pistachios
- 1/2 cup finely chopped almonds
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 tsp mixed spice, such as pumpkin pie spice
- 16 sheets phyllo dough
- 8 tbsp (1 stick) butter, melted
- None None FOR THE SYRUP
- 1/2 cup sugar
- 1/2 cup honey
- 2 strips lemon peel
- 5 None cloves
- Preheat the oven to 350u0b0F. Combine nuts, sugar and spices in a large bowl. Set aside.
- Layer 4 sheets phyllo on a board, brushing each with butter. Trim to fit an 11 x 7-inch baking pan. Place phyllo stack in pan. Spread with 1/3 of the nut filling. Repeat layers, finishing with a phyllo layer.
- Trim phyllo. Brush with butter. Use a knife to score phyllo into triangles. Bake for 25-30 mins or until crisp.
- For the syrup, combine 1 1/4 cups water, sugar, honey, lemon peel and cloves in a small saucepan. Stir on low heat until sugar dissolves. Bring to a boil on high heat. Reduce heat to low; simmer, without stirring, for 10 mins until syrup thickens slightly. Remove peel and cloves. Cool slightly.
- Pour cooled syrup over hot baklava. Cool. Cut into squares or diamonds.
walnuts, pistachios, almonds, sugar, ground cinnamon, mixed spice, phyllo, butter, syrup, sugar, honey, peel, cloves
Taken from recipes-plus.com/api/v2.0/recipes/35454 (may not work)