Honey Baklava

3 cups chopped walnuts (360 grams) or any mixture of nuts. 

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1½ cups butter

½ cup honey

1/2 package (16 oz) filo pastry sheets

 

1. Preheat the oven to 325˚.

2. Combine walnuts, cinnamon, nutmeg, and cloves in a medium bowl. Stir well until the spices seem evenly distributed.

3. Set aside ½ cup of the butter and stir the honey into the remaining 1 cup of clarified butter.

4. Brush the bottom of a 13x9x2-inch baking pan with butter.

5. Open the filo pastry. Cover it with waxed paper and a damp kitchen towel to keep it from drying out. Every time you take out a sheet, cover it up again.

6. Place a piece of filo in the pan and brush it with the clarified butter. Repeat with 9 more sheets, brushing each one with more butter, for a total of 10 sheets.

7. Spread 1/3 cup of the walnut mixture over the filo. Place a sheet of filo over the walnuts and brush it with the honey/butter mixture. Add a second sheet of filo and brush it with the butter mixture.

8. Repeat Step #7, adding 1/3 cup of walnuts and two sheets of filo, each brushed with the honey/butter until you have used all of the nuts.

9. Top with 10 or 12 more filo sheets, brushing each one with clarified butter.

10. With a sharp knife, cut the baklava lengthwise into fourths, being careful to cut all the way through.

11. Cut diagonally across the first cuts to make diamond shapes.

12. Bake at 325˚ for 45 minutes.

14. Remove from the oven and immediately spoon the cool honey syrup over the Baklava.

15. Cool on a rack.

 

Leftover baklava can be frozen. When ready to eat, place the unwrapped pieces on a baking sheet in a 325˚ for about 12 minutes, or until heated. Allow to cool before eating.

 

Nuts can also be roughly ground rather than chopped. 

 

Optional: Add a tablespoon or two of flavorful booze or a teaspoon of vanilla to the honey sauce.  

 

 

Source: several recipes floating around the internet.