Four-Nut Honey Baklava

By Snoo

Talk about decadence! Sweet, sticky, and rich with nuts and butter, it's no wonder baklava is one of the world's most popular pastries.
Serving size: 1 pastry
Cal 226
Cat 12g
Protein 3g
Carb 29g
Fiber 2g
Sodium 63mg

Ingredients

• Simmer:
• 1 c. honey
• 1/2 c. water
• 1/3 c. sugar
• 1 cinnamon stick
• 4 whole cloves
• Juice of 1/2 a lemon
• Juice of 1/2 an orange
• Pulse; stir in:
• 3/4 c. shelled pistachios
• 2/3 c. walnut halves
• 1/4 sugar
• 1 T. ground cinnamon
• 1/4 t. ground cardamom, optional
• pinch of salt
• 3/4 c. sliced almonds
• 1/4 c. white sesame seeds
• Melt; layer:
• 8 T. unsalted butter
• 8 sheets phyllo, divided
• Prepared nut mixture

Preparation

Step 1

Preheat oven to 350; line a baking sheet with parchment paper.

Simmer honey, water, sugar, cinnamon stick, cloves, and citrus juices in a saucepan over medium heat. Cook until reduced to 1 1/4 cup, about 30 minutes. Transfer to a liquid measuring cup to cool.

Pulse pistachios, walnuts, sugar, spices, and salt in a food processor until finely chopped. Transfer mixture to a bowl, then stir in the almonds and sesame seeds.

Melt butter, then brush some over a phyllo sheet. Layer and butter 3 more sheets (for a total of 4 sheets). Sprinkle a generous cup of the nut mixture over the stack, then roll. Cut the log in half (if necessary) and place on the prepared baking sheet. Repeat layering and rolling with remaining phyllo, butter, and nuts. Brush logs with butter, score, and bake until golden and crisp, about 45 minutes.
Cut baklava through the scored marks using a pizza wheel or knife, then dip the pieces into the honey mixture. Drain on a rack set over a baking sheet; let stand for an hour before serving, or store in an airtight container in a single layer!