- 24 sheets phyllo dough
- 1 cup unsalted butter, melted
- 6 oz. chopped pistachios
- 6 oz. chopped walnuts
- 6 oz. hazelnuts
- 2 tsp. ground cinnamon
- 1/4 cup granulated sugar
- 1/4 tsp. ground cloves
- 2 1/2 cups granulated sugar
- 1/2 cup honey
- 2 tbsp. lemon juice
In a large bowl, mix together the nuts, cinnamon, sugar, and cloves. Set aside. Preheat oven to 350 degrees F.
Spray a 12x9-inch baking sheet with non-stick cooking spray and press the first layer of phyllo dough down firmly. Brush with melted butter and layer the next sheet of phyllo. Repeat until you have 8 layers of phyllo. Spread 1/2 of the nut mixture then repeat with another 7 layers of phyllo dough and butter.
Top with the remaining half of the buts and then another 8 layers of phyllo dough and butter. Use a sharp knife to cut 6 lengthwise cuts, just through the top layer of phyllo dough. Cut another row of diagonal cuts to make diamond shapes.
Bake for 20 minuted then lower heat to 300 degrees F and bake for another 15 minutes until golden brown. Remove from the heat and carefully cut all the way through your markings that you made before you baked it.
Pour the cooled honey syrup over the hot baklava and allow it soak and cool completely. Cover and store covered for up to a week.
See the entire shoot here and the amazing vendors who helped pull it all together!