Baklava
This baklava is a tray of crisp phyllo layered with spiced walnuts and soaked in a lemon and vanilla syrup. Cloves and cinnamon give the filling a warm, slightly peppery edge that plain sugared nuts lack. The syrup is cooled before it meets the hot pastry, which keeps the top shattering instead of limp. It makes a big tray that keeps well, so it suits gatherings and gifts.
Instructions
Stir the chopped walnuts together with the first measure of sugar, the cinnamon and the cloves. Melt the butter in a saucepan, then use a pastry brush to coat the inside of a 14 x 10.5-inch (36 x 27 cm) pan with some of it.
Lay one sheet of phyllo in the bottom of the pan and fold any excess under. Brush the top with melted butter, then add the next sheet, alternating sides each time, and brush every layer. Build up five buttered layers this way.
Sprinkle the sixth sheet evenly with some of the nut mixture. Keep layering sheets and nuts until the mixture is used up, finishing with six buttered sheets of phyllo as the top crust.
Cut the pastry into diamond shapes with a sharp knife before it goes into the oven. Bake at 300 °F (150 °C) for about 1 ½ hours, until the top is lightly browned.
While it bakes, combine the water, the second measure of sugar, the lemon juice and the vanilla in a pot. Boil the syrup for about 10 minutes, then let it cool completely.
Pour the cooled syrup over the pastry while it is still hot. The contrast in temperature lets the syrup soak in without making the layers soggy.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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