Recipe Details
Ingredients
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2 ½cupswalnut halves
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1cupshelled pistachios
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1 ½teaspoonsground cinnamon
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½cupunsalted butter, melted
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12sheetsphyllo dough, thawed if frozen
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1 ½cupssugar
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¾cupwater
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¼cuphoney
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3whole cloves
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¼teaspoonvanilla extract
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1 ½teaspoonsorange flower water
Cooking Directions
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Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
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Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
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Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
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Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
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Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
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Preheat oven to 350 degrees F (175 degrees C).
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Cut baklava into about 12 diamond-shaped pieces approximately the same size.
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Bake in preheated oven until browned and crisp, about an hour.
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Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
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After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
Editor’s Note:
If you want to use homemade phyllo dough, use 16 sheets in the baklava. Get the recipe for Chef John’s Homemade Phyllo Dough.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories466 | |
% Daily Value * | |
Total Fat 30g |
38% |
Saturated Fat 7g |
36% |
Cholesterol 20mg |
7% |
Sodium 138mg |
6% |
Total Carbohydrate 47g |
17% |
Dietary Fiber 3g |
12% |
Total Sugars 32g |
|
Protein 8g |
15% |
Vitamin C 1mg |
1% |
Calcium 46mg |
4% |
Iron 2mg |
10% |
Potassium 238mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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