Baklava

Ingredients:
1 pounds of walnuts, chopped fine
1/2 pound pistachios, ground 
1/2 cup of granulated sugar 
1/2 teaspoon cinnamon 
1/8 teaspoon ground cloves 
40 sheets Athens™ or Apollo™ phyllo pastry 
1 cup butter, melted

Combine walnuts, pistachios, sugar, cinnamon and cloves. 

Brush a 12" x 17" baking pan with butter. Place 10 buttered phyllo sheets on bottom, brushing each sheet with butter as you stack*. Sprinkle with 1/3 of nut mixture. Place 7 more buttered phyllo sheets on top, then 1/3 more nut mixture, top with another 7 buttered phyllo sheets and rest of nuts. Finish baklava with another 16 phyllo sheets and brush top with remaining butter. Chill for 30 minutes. 

With a very sharp knife, cut baklava into 1-1/2" diamonds or squares, pushing a whole clove into the center of each square. Bake in preheated 350°F oven for 45-60 minutes or until golden brown. Cool on rack for 5 minutes. Pour warm syrup evenly over baklava. Let set at room temperature until completely cool and syrup has been absorbed. 

BAKLAVA SYRUP

Ingredients:
2 cups granulated sugar 
1 cup honey
1 cinnamon stick
Several strips of orange and lemon peel
2 teaspoons orange flower water or rose water 
1 teaspoon vanilla 
2 cups water 

Bring all ingredients to a boil. Reduce heat and simmer for 10 minutes. Strain and cool slightly. Pour warm syrup over baklava.

*For ease of buttering the phyllo sheets, I use a paint brush, or even easier, put your melted butter in a spray bottle, keep the bottle in a bowl of warm water so the butter doesn't set up, and spray the sheets. This is a Christmas favorite of ours, if I don't make it I get coal in my stocking!