Almond and Walnut Baklava Recipe
Source: www.chowhound.com/recipes/almond-and-walnut-baklava-10944
Ingredients
- 1 pound phyllo dough (at least 20 sheets), thawed
- 1/2 pound raw almonds
- 1/3 cup granulated sugar
- 1/4 pound raw shelled walnuts
- 1 teaspoon kosher salt
- 1 teaspoon crushed fennel seeds
- 1/2 teaspoon ground cinnamon
- 2 sticks (8 ounces) unsalted butter, melted and cooled to room temperature
- 26 whole cloves
- 1/2 cup granulated sugar
- 3/4 cup water
- 3/4 cup clover honey
- 1 (3-inch) cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 vanilla bean, split lengthwise and seeds scraped (or 1/2 teaspoon vanilla extract)
- 1/4 medium lemon
- 8 whole cloves
Directions
- Thaw phyllo dough according to package directions.
- Heat oven to 350 degrees F and arrange rack in the middle.
- Place almonds in a food processor with half of the sugar, and pulse until they are minced, about 15 to 20 pulses.
- (You want the nuts in fine, even pieces, but dont process them to a meal.)
- Transfer to a medium mixing bowl.
- Repeat the process with walnuts and remaining sugar.
- Add minced walnuts, salt, crushed fennel seeds, and ground cinnamon to almond mixture.
- Toss until evenly combined.
- To assemble baklava, brush bottom and sides of an 8-by-8-inch baking dish with some of the melted butter.
- Remove thawed phyllo from the box and cover it with a damp towel (to prevent phyllo from drying out and cracking during assembly).
- Cut 20 sheets of phyllo in half.
- Set one half aside, covered with the damp towel.
- Cut the other half into 7-by-7-inch squares (dough should fit inside the 8-by-8-inch baking dish).
- Repeat with the other half, keeping extra sheets covered as you work.
- Lay one phyllo square in the bottom of the prepared baking dish.
- Using a pastry brush, generously brush the sheet with melted butter.
- Repeat with 19 squares of dough, to create a 20-sheet-thick layer.
- Evenly distribute nut filling over the phyllo stack, and drizzle with 4 tablespoons of the melted butter.
- Cover filling with another layer of phyllo dough and brush with melted butter.
- Continue layering remaining 19 squares of phyllo, brushing each with more butter.
- Slice entire dish of baklava on the diagonal, 5 times in one direction and 5 times in the opposite direction, to create about 26 diamonds.
- Pierce one whole clove into the center of each pastry diamond, and place the baking dish in the heated oven.
- Bake pastry until top is golden brown and crisp, 50 to 60 minutes (edges will be dark but should not burn).
- Meanwhile, make the syrup.
- In a medium saucepan, combine sugar, water, honey, cinnamon stick, vanilla bean and seeds, lemon, and cloves.
- Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until sugar is dissolved and mixture is slightly thickened, about 10 minutes.
- Strain into a small bowl to cool.
- When baklava is finished, remove from the oven and place on a cooling rack.
- Pour warm honey syrup over the top of the baklava.
- Let cool to room temperature, at least 6 hours or overnight, to allow pastry to absorb syrup.