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Categories:
walnuts almonds finely sugar ground cinnamon pumpkin pie spice phyllo butter sugar lemon juice rosewater cloves
Viewed: 3 - Published at: 6 years agoIngredients
- 3 cups chopped walnuts finely
- 1 cup chopped almonds finely
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 16 sheets phyllo dough
- 12 tablespoons butter melted
- whole cloves to decorate
- 2 cups sugar
- 1 tablespoon lemon juice
- 1 tablespoon rosewater
- 3 whole cloves
Method
- Preheat the oven to 350°F. Lightly grease an 11 x 7 inch baking pan. Combine walnuts, almonds, sugar and spices in a large bowl.
- Layer 4 sheets phyllo on a board, brushing each sheet with butter, and fold in half. Arrange in prepared pan, trimming edges to fit. Spread with 1/2 of the nut mixture. Repeat phyllo and nut layers. Top with a phyllo layer.
- Brush with butter. Score lengthwise into 4 even portions. Then score diagonally to create a diamond pattern. Bake for 30 mins, until crisp.
- Meanwhile, for the syrup, place sugar, lemon juice, rosewater, cloves and 1 1/3 cups water in a medium saucepan on low heat. Stir, without boiling, for 3-4 mins, until sugar dissolves. Increase heat to medium and bring mixture to a boil. Reduce heat to low and simmer, without stirring, for 10 mins, until thickened. Remove cloves.
- Pour hot syrup over baklava. Let stand to cool. Cut into diamonds. Place a clove in the center of each piece, to decorate.
