Ingredients:

  • 2 cups (225g) walnuts or pistachios, finely chopped
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground cloves
  • 1 pinch (0.5g) salt
  • 1 package (16 oz/450g) phyllo dough, thawed
  • 3/4 cup (170g) unsalted butter, melted and clarified
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 cup (100g) honey
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240ml) water
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cinnamon stick

Instructions:

  1. Combine water, sugar, honey, and the cinnamon stick in a saucepan. Bring to a simmer over medium heat for 10 minutes until slightly thickened. Stir in lemon juice, remove from heat, and let the syrup cool completely to room temperature.
  2. In a medium bowl, toss the finely chopped nuts with cinnamon, cloves, and salt until evenly coated.
  3. Preheat oven to 325°F (160°C). Brush the bottom of a 9x13 inch baking pan with the melted butter and olive oil blend.
  4. Layer 8 sheets of phyllo in the pan, brushing each individual sheet with the butter-oil blend.
  5. Spread 1/3 of the nut mixture evenly over the phyllo base.
  6. Add 4-5 sheets of phyllo, brushing each with fat, then add another layer of nuts. Repeat this process until all nut filling is used.
  7. Top with a final 8 sheets of phyllo, brushing each sheet carefully with the fat blend.
  8. Using a sharp knife, cut the baklava into diamonds or squares.
  9. Bake for 75 minutes or until the pastry is golden brown.
  10. Immediately pour the cooled syrup over the hot pastry and allow to rest for 4 hours for full absorption.