- 1 pound chopped mixed nuts (walnuts, pecan, pistachios, etc)
- 1 tsp ground cinnamon, cloves, allspice
- 1 (16 oz) package phyllo dough
- 1 cup butter, melted
- 1 cup white sugar
- 1 cup water
- 3/4 cup honey
- 1 tsp vanilla extract
- 1 tsp grated lemon or orange zest
- Preheat oven to 350 F. Butter a 9" x 13" baking dish.
- Toss together the spices and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
- Place 6 sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2-3 tbsp of the nut mixture on top. Cover with 2 sheets of phyllo, brush with butter, sprinkle nuts over, and repeat layers until all ingredients are used. (You may wish to end with another 6 sheets of phyllo instead of just 2, though, for a thicker top.)
- Using a sharp knife, cut baklava all the way through into four long rows, then diagonally to make diamond shapes.
- Bake for 40 minutes, and keep checking after that, until it is golden and crisp.
- While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and zest, reduce heat and simmer 20 minutes.
- Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.