The Perfect Baklava

Name: The Perfect Baklava
Ingredients: 1 lb baklava phyllo dough (about 500 grams); 2 cups walnut halves, chopped (about 250 grams); 2 cups roasted almonds, chopped (about 250 grams); 4 tablespoons sugar; Lemon zest; Cinnamon, cloves, a little ground ginger; 7 oz butter (about 200 grams; use a mix of unsalted butter and margarine); 2 1/2 cups sugar (about 500 grams); 2 cups water (about 480 ml); 1 tablespoon honey; 1 tablespoon lemon juice

ellidiam @cook_8449166

A few more tips:

Set aside a little of the syrup. Boil this syrup again to thicken it. Once it cools, pour it over the dessert.

A few more tips:

Set aside a little of the syrup. Boil this syrup again to thicken it. Once it cools, pour it over the dessert.

ellidiam @cook_8449166

A few more tips:

Set aside a little of the syrup. Boil this syrup again to thicken it. Once it cools, pour it over the dessert.

A few more tips:

Set aside a little of the syrup. Boil this syrup again to thicken it. Once it cools, pour it over the dessert.

Saved

Ingredients

1 lbbaklava phyllo dough (about 500 grams)
2 cupswalnut halves, chopped (about 250 grams)
2 cupsroasted almonds, chopped (about 250 grams)
4 tablespoonssugar
Lemon zest
Cinnamon, cloves, a little ground ginger
7 ozbutter (about 200 grams; use a mix of unsalted butter and margarine)
Syrup:
2 1/2 cupssugar (about 500 grams)
2 cupswater (about 480 ml)
1 tablespoonhoney
1 tablespoonlemon juice

Saved

Steps

1

In a large bowl, mix together all the filling ingredients.
2

Butter a 12 x 8 inch (30 x 20 cm) rectangular baking pan.
3

Layer the phyllo sheets one by one in the pan, brushing each with butter.
4

Spread the filling evenly between the layers as you go.
5

After placing the last sheet on top, sprinkle a few drops of water over it.
6

Bake at 350°F (180°C) for about 50 minutes.
7

Meanwhile, make the syrup: bring the water, sugar, honey, and lemon juice to a boil in a saucepan. Let it boil for 5 minutes, stirring a little at first. Start timing once you see bubbles forming on the surface.
8

Let the syrup cool completely.
9

When the baklava comes out of the oven, pour the cold syrup over the hot dessert.