Impressiveness >>>> Amount of Effort
Adapted slightly from the Culinary Institute of America via Epicurious
3 1/2 C. Walnuts, chopped
2 1/2 Cup Brown Sugar, divided
1 t. ground Cinnamon
1/2 t. ground Cardamom
1/4 t. ground Cloves
1 package Phyllo sheets, thawed
1 1/2 C. Butter, melted
1 1/2 C. Water
1/2 C. Honey
1/4 Lemon, peel only
Preheat the oven to 375°F.
In a medium bowl, mix together the walnuts, 1/2 C. sugar, cinnamon, cardamom, and cloves and set aside.
Place 1 sheet of phyllo on the bottom of a jelly roll pan. The sheet of phyllo will probably be large enough to go up the sides of the pan. Brush the dough lightly with melted butter. Repeat this process until there are 8 sheets of phyllo in the pan. If needed, clip the dough to the sides of the pan to keep them from folding in. As you work, keep your remaining phyllo covered with plastic wrap to keep it from drying out.
Sprinkle one-half of the nut mixture onto the phyllo sheets.
Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.
Place another one-half of the nut mixture on the dough.
Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet. Brush the top sheet with butter as well. Trim the edges of the phyllo so that they do not stick up above the level of the baklava. Cut the baklava into 2-inch squares, making sure not to slice through the bottom layer of phyllo dough. Leave the bottom layer uncut.
Bake for 25–30 minutes or until the top layer of the phyllo takes on a light golden brown color.
While the dough bakes prepare the syrup: combine 2 cups sugar, water, honey, lemon, and cloves in a medium saucepan and bring to a boil, stirring periodically.
When baklava is finished baking, remove from oven and immediately cover with hot syrup, pouring through a sieve to remove the clove and lemon peel.
Allow the baklava to stand at room temperature until cooled. Slice through the bottom layer of phyllo dough and serve.
This time last year: The Sultry Seamstress