Ingredients
For the syrup
- 180 g granulated sugar
- piece lime peel make sure to remove the peel
- 1/2 lime juice
- 180 ml water
- 160 g honey
- 2 cloves
For the filling
- 1 kg phyllo dough
- 200 g almonds
- 200 g walnuts
- 100 g shelled pistachios + about 10 to garnish. If they're salted make sure to give them a rinse before toasting.
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 100 g unsalted butter melted
Instructions
For the syrup
- Put everything in a pot and bring it to a boil. Once the sugar dissolves take it off the heat and let cool completely.
For the filling
- Toast the walnuts, almonds and pistachios at 180C for 5-10min or until golden and fragrant.
- Let them cool down and process them until they're in fine pieces.
- Cut the phyllo sheets to the size of the mould. Keep them covered by a damp kitchen cloth at all times so the phyllo doesn't dry out.
- Paint butter on the base of the mould and lay 5 layers of phyllo pastry on top, also with melted butter in between each of them
- Lay 1/3 of the nuts and press down with the back of a spoon.
- In total you need: 5 phyllo layers on the bottom, filling, another 5 layers of phyllo, filling, 5 layes of phyllo, filling and finish with 10 layers of phyllo. Always paint with butter in between layers of phyllo.
- Paint the last layer with butter.
- Cut the baklava vertically and then cross those lines ina slight diagonal. You can see the detail on the video above.
- Take to a preheated oven at 180C for 15-20min or until really golden on top.
- Pour on the syrup AS SOON as it comes out of the oven and let it rest for at least a couple of hours so it can absorb it all in.
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