Pistachio Almond Baklava

Photo: flickr user avlxyz

Ingredients

cup raw shelled pistachios

1/4 cup whole almonds, toasted

2 teaspoons ground cinnamon

1 pch cloves

2 tablespoons sugar

1/2 teaspoon ground cinnamon

6 sht phyllo

1/4 cup unsalted butter, melted

1/4 cup water

1/4 cup amber Greek honey

1 tablespoon lemon, juice

Preparation

Preheat oven to 325 D.In a food processor, combine the pistachios, almonds, cinnamon, cloves and sugar (2 Tbsp.). Pulse until nuts are coarsely chopped. Reserve.

Line a medium baking sheet with parchment paper.

Combine the remaining sugar (2 Tbsp.) and ground cinnamon in a small bowl.

Lay phyllo sheets out and cut into thirds horizontally and vertically, creating nine equal rectangles. Stack them on top of each other.

Lay out one rectangle. Brush with butter and sprinkle with cinnamon sugar. Lay a second rectangle on top, off-setting slightly so corners don't match. Brush with butter and sprinkle with more cinnamon sugar. Repeat with two more layers leaving cinnamon sugar off top layer.

Place about a tbsp. of nut filling in the middle of each star shaped stack dividing the mixture evenly. Gather up the corners of each rectangle and pinch together creating a little bundle.

Transfer bundles to prepared baking sheet and bake for about 35-40 minutes or until browned and crisp. Remove and cool completely.

Meanwhile, prepare syrup by combining water, honey and lemon juice in a small saucepan. Bring to a boil and remove from heat. Pour over cooled baklava and let stand about 30-90 minutes before serving for best flavour.