Ingredients
- For the baklava base:
- 250 gramsbutter
- 100 gramsalmonds
- 1 tablespoonbreadcrumbs
- 1 tablespooncinnamon
- 1 /3teaspoonground clove
- 2 tablespoonssugar
- 600 gramssugar
- 200 gramshoney
- 1 teaspoonfresh lemon juice
- 1 pack of 450gramsphyllo pastry sheets250gramsbutterwater
- For the filling;
- 200 gramswalnuts100gramsalmonds1tablespoonbreadcrumbs1tablespooncinnamon1/3teaspoonground clove2tablespoonssugar
- For the syrup:
- 600grams water600gramssugar200gramshoney1teaspoonfresh lemon juice
- 600 grams water600gramssugar200gramshoney1teaspoonfresh lemon juice
Preparation
Step 1
For the filling:
Coarsely chop the almonds and walnuts in a food processor.
Mix nuts in a bowl along with the breadcrumbs, sugar, cinnamon and ground clove.
Constraction:
Preheat oven to 150°C/302°F. In a small sauce pan melt the butter. Fill a cup with water and put aside (to sprinkle the phyllo sheets later on)
Lay open the phyllo sheets on your working surface.
With a pastry brush, grease an 11''x15''/ 26x36 cm baking pan with melted butter.
Start making the phyllo base:
Lay the 1st phyllo in the pan, so as to cover the 3/4 of the pan's right side. (lenghtwise)
Lay 2nd phyllo so as to cover the 3/4 of the pan's left side (lenghtwise). Brush with butter.
Add the 3rd and 4rth phyllo sheets widthwise, creating a cross shape.
Brush with butter . Dip your hand in the cup with the water, and sprinkle the phyllo slightly, here and there.
On top sprinkle with 2-3 handfuls of the nut filling.
Add next phyllo and fold all the four sides inwards. Brush with butter.
Add another phyllo and fold it exactly the same way. Brush with butter, sprinkle with water and add 2-3 more handfuls of filling.
Repeat process 2 more times.
Add the last 2 phyllo sheets on top with butter and water in between.
Start closing the baklava, by turning the outer sheets inwards. Brush with the remaining butter.
Cut the baklava (all the way through to the bottom) into triangular pieces.
Bake for about 1h and 20 minutes. After the first 50 minutes of baking cover the baklava with aluminum foil and continue baking for about 20-30 minutes more. Until baklava gets a golden brown color and a nice crunchiness.
For the syrup:
A few minutes before removing the baklava from the oven, start making the syrup.
In a medium saucepan add water, sugar, honey and lemon juice.
Heat over high heat and once it starts boiling reduce heat to medium and cook for 5-6 minutes. (DO NOT STIR syrup may get sugary)
Once the baklava is ready use a ladle to add the syrup.
Let baklava reach room temperature before refrigerating.
Refrigerate for at least 3-4 hours before serving. NOTE: It keeps getting better and better with time!
Serve with some extra honey on top or some chocolate ganache.