Here’s the recipe, I hope you enjoy!
1 1/2 c Roasted Almonds 1 1/2 c Butter (3 sticks), melted
1 1/2 c De-Shelled Pistachios (& 2 tbsp for topping)
1/4 c Sugar
1 tsp Ground Cardamom
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Salt
1 package Phyllo Dough
FOR THE SYRUP:
3/4 c Sugar
1 c Honey
1 c Water
1 tbsp Orange Juice
Preheat oven to 350°.
On a medium sized pan, add 1 1/2 c Whole Almonds. Turn burner on to medium high, stirring almonds occasionally. The almonds are done when you can see the skin is a little darker and you can smell the nutty aroma, about 5-7 minutes.
While roasting the almonds, melt the 1 1/2 c Butter in a bowl in the microwave.
Add Roasted Almonds, 1 1/2 c Pistachios (MAKE SURE TO GET THEM ALREADY DE-SHELLED, YOUR HANDS AND TIME WILL THANK YOU LATER), 1/4 c Sugar, 1 tsp Cardamom, 1 tsp Cinnamon, 1/4 tsp Nutmeg, and 1/4 tsp salt to a food processor. If you don't have a food processor, crush up the Almonds and Pistachios into small pieces, then mix together the rest of the ingredients in a bowl.
Using a 9x13 baking dish, brush some of the melted butter onto the bottom. Lay the Phyllo Dough out next to the dish to build a work station, if needed cover with a plastic wrap and a damp towel. Place one sheet of Phyllo Dough into the dish, making sure to trim the Phyllo if needed, and apply Butter on top. Repeat this process with 5 more sheets, totalling 6 layers of Phyllo Dough with Butter in between each sheet.
On top of the sixth layer of Phyllo, add 1/3 of the nut mixture to the baking dish, spreading evenly.
Repeat this process 2 more times of 6 layers of Phyllo Dough with Butter in between each sheet, then adding 1/3 nut mixture spreading evenly. After you've added the last of the nut mixture, you'll add 10 layers of Phyllo Dough with Butter in between each sheet. (Simplified, the process is 6 layers, nut mixture, 6 layers, nut mixture, 6 layers, nut mixture, 10 layers).
After adding the last layer of Phyllo Dough, finish off with Butter on top. Once you've buttered the top of the last layer, you'll want to cut the Phyllo into 16 squares (cutting down the middle, then cutting each of the halves in half; both vertical and horizontal). You'll then cut the squares in half diagonally, totalling 32 pieces.
Bake for 40 minutes at 350°, until golden brown.
Once you have 15 minutes left before the Baklava is out of the oven, you'll make the syrup to go on top. Add 3/4 c Sugar, 1 c Honey, and 1 c Water to a medium saucepan, stirring to combine and dissolve the Sugar. Bring to a boil at medium-high heat. Once boiling, let the syrup thicken slightly by simmering at medium-low, stirring occasionally. Just before taking the syrup off the stove, add in the 1 tbsp Orange Juice.
Slowly add the syrup mixture to the hot, just out of the oven, Baklava, making sure to pour evenly throughout the dish. Be careful, both items are hot and the Baklava might bubble when adding the syrup mixture on top.
Chop 2 tbsp Pistachios to add on top.
Let cool (preferrably 3-4 hours or overnight), if you can handle waiting long enough.
Enjoy!
Love, Sam
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