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1
Start melting butter in a saucepan over low heat.
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Remove from heat as soon as it's melted.
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Note: If you run out of butter as you go, just melt a bit more!
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4
Grind nuts in food processor until they are a bit smaller than pea-sized.
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Combine nuts, sugar, and cinnamon.
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Mix well.
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Brush baking pan (13x9) with melted butter.
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Place 5 or 6 phyllo layers in bottom of pan, piece by piece, and brush with melted butter between each layer- do NOT skip this step- it makes all the difference!
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Spread about half of the nut mixture over phyllo.
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Continue layering Phyllo over nut mixture, brushing butter between each layer, for 5 or 6 layers.
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Add the remaining nut mixture on your Phyllo layer.
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Layer remaining Filo on top, brushing with butter between each layer.
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Once you've used up all your Phyllo, brush the top and sides with butter (if there are any ends hanging over).
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14
Roll the sides down slowly until they are tucked snugly in place.
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15
Using the tip of a knife, slice baklava into triangles, squares or diamonds.
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Stick one whole clove in the middle of each diamond.
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17
Not only is this pretty, but it also helps to hold the baklava together during the baking process and once you add the syrup.
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18
Before the baklava goes into the oven, wet your hands with cold water and sprinkle lightly on top of the baklava.
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Do this once or twice during baking.
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This helps to keep the top from getting too puffy.
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Bake in a 350 degree oven for 30 minutes, then reduce heat to 300 degrees for about 30 minutes or until top becomes golden brown.
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22
Remove from oven.
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23
20 minutes before the baklava comes out of the oven, start boiling the syrup.
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24
Syrup Directions:.
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Mix all ingredients in a saucepan and boil for 10 minutes.
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I'd suggest staying nearby- it can boil up and out quickly, and I can't tell you how many times I've had to clean hot sugar off my stove or floor when it's overflowed!
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When it reaches a boil, be sure to put a lid on the pan for a minute or two to allow steam to dissolve any sugar crystals.
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Also, be careful not to stir it after it begins to boil or else the whole syrup might be granular.
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Gather your friends and family around as you pour hot syrup over hot baklava (it's quite dramatic!).
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30
Be careful when pouring the hot syrup- it may be too much- stop pouring once the syrup level reaches the top of the baklava.
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31
If you add all the syrup, it could turn into a sticky mess.
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32
Let set overnight, so that the syrup is fully absorbed by the baklava.
