60layersphyllo sheetsusually available in 40/box (frozen)
2cupswalnuts
2 cupspistachio nuts
1cupsugar
1tspground cloves
For the Syrup
2cupshoney
1cupwater
2cupssugar
1/2tspcinnamon
1tspvanilla extract
1 tspgrated orange peel
Instructions
Preheat oven to 350°.
Thaw phyllo sheets and melt butter.
Add to food processor walnuts, pistachio, cinnamon and sugar. Pulse until meal-like. Do not pulse too long, we're not trying to make butter.
Brush bottom of 9x13 pan with butter. Lay one phyllo sheet into pan and brush with butter. Think of it like painting. Repeat until there are 15 layers of phyllo sheets. Yes, you'll be buttering every phyllo sheet! I use a silicone basting brush to make it easier.
Add 1.5 cups of nut mixture and spread to cover the phyllo.
Repeat layers (15 phyllo, then nut mixture for a total of 60 phyllo) to end with phyllo on top. Reserve extra nut mixture for serving.
Cut baklava into small pieces. Bake at 350° for one hour.
Making the Syrup
At the 30-minute baking mark, begin syrup. Slowly bring all syrup ingredients to a simmer.
Let simmer for 10 minutes. Careful as it can boil out of the pot if left unattended.
When baklava is finished baking, slowly pour syrup over baklava.
Let set minimun one hour before serving.
Sprinkle reserved nut mixture onto baklava for serving.
Notes
Set aside at least 1 hour to assemble the baklava. Be sure to follow directions on phyllo sheets so they do not dry out while assembling. I will cover the phyllo with wax paper and a damp drying towel on top to keep the phyllo sheets pliable.