Ingredients:

  • 300g walnuts, roughly chopped
  • 100g shelled pistachios, finely chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 tbsp granulated sugar
  • 16 oz phyllo dough, thawed
  • 225g clarified butter or ghee, melted
  • 200g granulated sugar
  • 240ml water
  • 120ml honey
  • 1 tbsp lemon juice
  • 2-3 strips orange zest

Instructions:

  1. Mix the 300g chopped walnuts, 100g chopped pistachios, cinnamon, cloves, and 2 tbsp sugar in a bowl until combined.
  2. Use a pastry brush to coat the bottom and sides of your 9x13 inch pan with the melted 225g clarified butter.
  3. Place one sheet of phyllo in the pan and brush lightly with butter. Repeat until you have 8-10 sheets stacked.
  4. Sprinkle about 1/3 of the nut mixture evenly over the phyllo. Ensure the edges are covered.
  5. Layer 5 more sheets of phyllo, buttering each one, then add another 1/3 of the nuts. Repeat once more.
  6. Layer the remaining phyllo sheets on top, buttering each one carefully. Save the prettiest sheet for the very top.
  7. Use a sharp knife to cut through all layers into diamond shapes.
  8. Place in a preheated oven at 325°F (165°C) and bake for 50 minutes until golden and deeply crisp.
  9. While baking, simmer 200g sugar, 240ml water, 120ml honey, lemon juice, and orange zest for 10 minutes until slightly thickened and glossy.
  10. Pour the completely cooled syrup over the hot baklava immediately after it leaves the oven.