Baklava with Pistachio Nuts and Walnuts

Baklava with Pistachio Nuts and Walnuts


Servings: Approximately 25
Ingredients Preparation

1 cup [250 mL] unsalted pistachio nuts
1 cup [250 mL] walnuts
1/4 cup [60 mL] brown sugar
2 teaspoons [10 mL] cinnamon
1/8 teaspoon [0.5 mL] ground clove [optional]

Dough

1 pound [454 g] phyllo pastry dough
1/2 pound [227 g] unsalted butter, melted

Honey Syrup

1 cup [250 mL] water
3/4 cup [190 mL] brown sugar
1 cup [250 mL] honey
Juice of 1 lemon
1 teaspoon [5 mL] vanilla



Grossly chop pistachio nuts and walnuts.
Reserving 1/4 cup [60 mL] of nuts mixture, well mix cinnamon and ground clove into remaining nuts mixture.
Lay 1 sheet phyllo pastry dough over the bottom of a 14 x 9-inch [36 x 33-cm] baking pan.
Brush dough with some of melted butter.
Repeat 7 times lightly pressing on sides and corners of dough after each addition.
Evenly sprinkle dough with half of nuts mixture.
Preheat oven to 350°F [180°C].
Lay 4 sheets of phyllo pastry dough over nuts mixture, stills brusing with melted butter and lightly pressing sides and corners of dough.
Generously butter top layer of dough.
Using a small knife, cut off any dough overlapping the pan, then cut approximately 1/2-inch [1.3-cm] deep slits diagonally over dough on one side and then on the other side shaping losanges.
Be careful not to cut too deeply.
Bake onto lower rack of preheated oven for 1 to 1 1/4 hours.
Meanwhile, for the syrup, pour water into a small casserole; melt in brown sugar, stirring.
Mix in honey and leave to boil, without stirring, until a candy thermometer reaches 240°F [115°C], soft ball in cold water.
Remove from heat then stir in lemon juice and vanilla.
Leave to cool.
Remove done dough from oven; immediately pour syrup all over the pastry.
Cut bakalva into pieces following already traced lines.
Sprinkle each piece with reserved nuts mixture.