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Fariyal Abdullahi’s Baklava
Yield: 28 generous pieces
Ingredients
Glaze
3 c. honey
2 c. water
2 t. vanilla
½ lemon, juiced
Instructions
Combine honey, water, cinnamon sticks, vanilla and lemon juice in a sauce pan. Cook over low heat until reduced to a syrup, about 2 hours.
When glaze is finished, skim all foam from the top before using.
Ingredients
Filling
2 c. walnuts
3c. pistachios
2 t. cinnamon
1 t. cloves
2 T. sugar
Instructions
Combine in a food processor. Pulse until nuts are finely chopped. Set aside.
Assembly
24 sheets phyllo dough, thawed
1¼ lb. unsalted butter, melted
Preheat oven to 350˚. Place a sheet of phyllo dough in pre-buttered 1/2 sheet tray and lightly brush with butter. Repeat until you have a base of 8 sheets of phyllo dough with butter. Sprinkle with an even layer of the nut mixture. Top with a sheet of phyllo dough and brush with butter. Repeat with three additional sheets of phyllo and butter. Sprinkle with an even layer of the nut mixture. Top with a sheet of phyllo dough and brush with butter. Repeat with three additional sheets of phyllo and butter. Sprinkle with an even layer of the nut mixture. Top with a sheet of phyllo dough and brush with butter. Repeat with seven additional sheets of phyllo and butter.
Cut baklava into serving size pieces with a very sharp and clean knife. Bake for 60 minutes. Remove immediately from oven and drizzle syrup over the top (you may have extra). Sprinkle lightly nut mixture over the top.
