Recipe Pick

Its making Ingredients:

500gm phyllo dough 400gm butter, melted 1tbsp ground cinnamon 1tbsp ground cloves 400gm walnuts (or 200gm walnuts and 200gm almonds) 50gm bread crumbs

For syrup:

600gm granulated sugar 400ml water 60gm corn syrup 1 cinnamon stick 3 whole cloves 1 whole orange cut in half

Method

1. Preheat oven to 150°C. 2. For the syrup: place a pot over high heat and add the sugar, water, corn syrup, cinnamon stick, cloves and orange. Bring the mixture to a boil and stir. As soon as the sugar melts, remove from heat and set aside to cool completely. (The syrup needs to be cool when poured over the hot baklava. Discard the orange halves before using.) 3. For the filling: Beat the walnuts, bread crumbs, ground cinnamon and ground cloves in a food processor. Do not finely grind. Transfer to a bowl. 4. Generously brush a 35x25 cm baking pan with butter. Begin spreading the phyllo dough in the pan to create the bottom crust. Gently press down on the phyllo with your hands to spread it out nicely, all the way to the corners of the pan. Repeat the process with four sheets of phyllo dough. 5. Drizzle the phyllo with butter, do not brush butter directly onto it. (This will help the phyllo turn out much crunchier.) 6. Spread the filling 7. Use three sheets of phyllo dough to make the top crust. 8. Spread the final sheet nicely over the top, covering the whole pan. Carefully use your brush to tuck it in all around the sides of the baklava, creating a nice top layer. Add all of the remaining butter over the top — you can now brush it over the phyllo dough. Refrigerate for 20 minutes to chill. 8. When ready, remove and score the top with a sharp knife, creating diamond-shaped pieces. Do not score all the way down. 9. Bake for 2-2 ½ hours until golden and super crunchy. When the baklava is ready, remove it from oven and immediately pour the cooled syrup over it. Set it aside to soak up all of the syrup and cool.

Cut into pieces and serve.