Baklava!  Sweet, savoury, crisp tops and chewy filling. IMG_5383

First, I like to make sure the nuts are dehydrated, so I warm raw almonds, pecans, walnuts and pistachios at 200F for 20 minutes.


While they're warming, alternately layer butter and sheets of phyllo dough - 10 layers of dough in total.


Coarsely grind the nuts and add them on top of the phyllo dough.  Although it's common to add another layer of dough and nuts, I prefer just the single layer.  An additional layer can get extra soggy.


Top with a dozen layers of buttered dough.  Cut in squares *before* baking - and be sure to trim up the sides (don't leave the sloppy edges like I did).  Bake at 350F for ~30 minutes.


While it's in the oven, prepare the syrup.  There are two options.  Both are tasty, but distinct: rose water, very floral and strong; orange blossom water, much lighter but still floral. Star Kay White Orange Blossom Water, 2.0 Ounce Star Kay White Rose Water, 2.0 Ounce


Boil sugar, water, cinnamon, cloves and a flavouring.


When the baklava is done baking, allow it to cool for a minute or so.  Pour over the syrup until it's saturated - but not sloppy.


Let sit for at least an hour.  I let it sit overnight.  Not much better than fresh baklava with the morning coffee.


Sugar overload! ... but nuts are healthy, right?