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Yields 30 small pieces
Preparation time 1 hour and 15 minutes
Baking time 40 minutes

  • 2 cups coarsely chopped almonds
  • 2 cups coarsely chopped walnuts
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1 cups unsalted butter, clarified and heated
  • 1 lb ready-made phyllo pastry
The Syrup
  • 3 cups sugar
  • 2 cups water
  • 1/2 cup glucose or honey
  • 1 tablespoon vanilla or rind of one lemon
  • 2 tablespoons brandy (optional)
Mix together walnuts, almonds, cinnamon and cloves in a bowl. Set aside. It is preferred to use a baking sheet the size of the phyllo pastry. If not available cut the entire stack of phyllo sheets ito rectangles or rounds to fit in your baking pan. The trimmings should be interspersed between the layers also brushed with the butter. Generously grease the baking pan with butter. Lay 4 phyllo sheets over the bottom of the pan, one on top of the other, brushing each one with butter. Sprinkle some of the nut mixture evenly over pastry. The multiple layer effect of a baklava is achieves be spreading the nut filling on every second couple of phyllo sheet. Layer the phyllo sheets buttering between each layer and sprinkling the nut mixture in between every second layer until all the nut mixture is used, ending with 4 layers of phyllo sheets on top. Core the top layers with a sharp-pointed knife into small diamond or triangle shaped pieces. Stick a clove in the center of each, if desired. Brush with the remaining melted butter and sprinkle the surface with some drops of warm water to prevent the phyllo from curling up while it is baking. Bake the baklava in a 350 F oven for 30-40 minutes or until golden brown. Meanwhile, prepare the syrup. Heat all the ingredients in a heavy pan allowing the mixture to boil for 5 minutes. For extra flavor you can ass vanilla, lemon rind or brandy to the syrup.

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