baklava

• 3.5 cups (435g/14oz) walnuts: finely chopped (not ground)
• 1 cup (155g/5 oz) almonds: finely chopped
• 1/2+ tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 120 oz (4 oz) unsalted butter, melted
• sheets of filo pastry

Syrup:

• 1 cup sugar
• 1 cup honey
• 3 tablespoons lemon juice
• 2/3 cup H2O

1. Preheat oven to 350F.
2. Brush sides/base of a 13×9in glass dish with melted butter or oil.
3. Combine chopped walnuts, chopped almonds, spices, and sugar in a bowl.
4. Divide #3 into 3 even portions.
5. Place 1 sheet of pastry into the dish; brush top with the combined butter/oil mixture. Trim edges to fit dish if necessary.
6. Repeat process with another 7 sheets of pastry. Brush top of each sheet with butter/oil mixture.
7. Sprinkle 1 portion of nut-spice mix over pastry.
8. Repeat pastry/nut-spice process twice more. (6-8 sheets every time)
9. Add final 6 sheets of pastry with the usual procedure.
10. Brush top of pastry with remaining butter/oil mixture.
11. Bake for 30 minutes, or until pastry is golden and crisp.
12. While baking, make the syrup. Combine all ingredients in a small saucepan, stir constantly over high heat until sugar has dissolved. Bring to a boil, reduce heat and simmer without stirring for 10 minutes. Cover saucepan and keep on lowest heat until pastry is ready.
13. Cut pastry and pour warm syrup over baklava. Let cool completely.