I don’t like my desserts cloyingly sweet so I added less sugar and honey to my baklava. Greek amber honey is available at Mediterranean or Greek grocery stores. Yield is 9 pieces.
ingredients
directions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
In a food processor, combine the pistachios, hazelnuts, cloves, 1/4 cup of the sugar and 2 tsp. of the cinnamon.
Pulse until nuts are coarsely chopped. Set aside.
In a small bowl, stir together the remaining 2 tbsp. sugar and 1/2 tsp. cinnamon.
Lay out 1 sheet of phyllo (keep remaining phyllo under a damp tea towel) and brush gently with some melted butter.
Sprinkle with a little of the cinnamon mixture.
Lay another piece of phyllo on top and repeat the brushing and sprinkling of cinnamon mixture, ending with a layer of phyllo that is only brushed with butter.
Sprinkle with nut mixture and the remaining sugar.
Roll the phyllo into a cigar shape.
Transfer the roll to prepared baking sheet and bake for about 35 to 40 minutes or until browned and crisp.
Remove from oven and cut the roll into 9 pieces.
Let cool completely.
Transfer pieces to a baking dish just large enough to hold them.
Meanwhile, prepare syrup by combining water, honey and lemon juice in a small saucepan.
Bring to a boil, stirring, and remove from heat.
Pour over cooled baklava and let stand about 30 to 90 minutes before serving for best flavour.