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–+ servings

Baklava with Walnuts and Almonds

Try to find phyllo that is either 9” x 13” or 18” x 13”. If it’s the latter, cut the stack of sheets in half to make them all 9” x 13”. I have found that covering the stack of phyllo with a damp towel, as some authors recommend, after you remove every sheet isn’t necessary if you move quickly. However, before you start, moisten a dish towel and keep it handy in case there are any breaks in the action, in which case you should definitely cover the stack of unused phyllo. While it is not essential to clarify the butter, removing the milk solids will prevent uneven browning of the top of the baklava.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 1 day 2 hours
Servings: 40 pieces
Ingredients Method Notes

Ingredients
  

Bakalva
  • 1 pound unsalted butter more if you are generous with buttering
  • 1 pound phyllo thawed if frozen
  • 1 pound blanched almonds
  • 1 pound shelled walnuts
  • 2/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • whole cloves
Syrup
  • 2 small lemons zest only, cut off in strips
  • 2 cups sugar
  • 2 cups water
  • 4 inches stick cinnamon broken up
  • 4 cloves
  • 1 tablespoon lemon juice
  • 2 cups honey
  • 2 tablespoons Rum or Brandy

Method
 

Baklava
  1. Clarify the butter.
  2. Finely grind the almonds and walnuts.
  4. Mix nuts, cinnamon, allspice and sugar.
  6. Brush a 9-inch b 13-inch baking pan with butter.
  7. Lay a sheet of phyllo and brush it with butter.
  8. Repeat until 12 sheets have been used.
  9. Spread a layer of nuts, approximately 1 cup, on top of the phyllo.
  10. Cover with a sheet of phyllo, brushing it with butter.
  11. Repeat 1 cup of nuts covered with one sheet of phyllo until all the nuts have been used up.
  12. Top with all the remaining sheets of phyllo individually adding them and brushing each sheet with butter.
  13. Score the top few sheets of phyllo in a diamond pattern. Cut from one corner to the opposite corner.
  14. Make three more rows of cuts, evenly spaced, in each direction parallel to the first cut for a total of 7 cuts.
  15. Repeat in the opposite direction.
  16. Put a clove in the center of each diamond.
  17. Sprinkle the top lightly with water to reduce curling while baking.
  18. Bake 350°F for 1½ hours, until golden.
  19. Pour hot honey syrup over the hot baklava as it comes from the oven.
  21. The baklava is best if allowed to sit at room temperature, uncovered for about a day before serving.
Syrup
  1. As the baklava is nearing completion, make the syrup.
  2. Combine lemon zest, sugar, water, cinnamon, and cloves in a heavy-bottomed sauce pan.
  4. Bring to a boil, lower heat and continue cooking without stirring until syrupy, approximately 15 minutes. (218°F to 220°F if you want to measure using a candy thermometer.)
  5. Stir honey into hot syrup.
  6. Remove from the heat.
  7. Using a small strainer, remove the solids.
  8. Reheat the syrup immediately before removing the baklava from the oven.
  9. Stir in lemon juice and rum or brandy.

Notes

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