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1
Preheat oven to 325.
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2
Butter base and sides of 13x9x2 pan (seperate quantity of butter).
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3
Melt butter and allow to rest to thickened (If you don't you'll need almost DOUBLE the amount!
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4
).
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5
Mix nuts, sugar and spices together.
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6
Place 9 sheets of filo brushing each with butter before the next is added.
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7
(Use pastry brush).
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8
Spread 1/2 the nut mixture over top sheet of filo.
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9
Add 2 more sheets (one at a time), buttering between.
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10
Spread remaining nuts over the top.
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11
Top with all remaining sheets of filo, buttering between each one.
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12
Trim edges (around sides of dish) with a VERY sharp knife.
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13
Butter the top layer.
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14
Score through the first few layers of filo (into diamond shaped pieces) to facilitate cutting later.
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15
Sprinkle lightly with water over the top to avoid curling of top layer(s).
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16
Bake for 30 minutes (middle rack), covering with foil if the top browns too much.
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17
After 30 minutes, remove from oven.
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18
Spoon strained syrup over HOT baklava.
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19
Allow to sit for several hours to all day before serving (the longer, the better).
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20
While baklava is baking, prepare syrup.
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21
Place ingredients in saucepan and stir constantly until sugar dissolves completely.
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22
Boil for 10 minutes.
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23
Strain and allow syrup to cool before using.
