Simmer:
1 c. honey
1/2 c. water
1/3 c. sugar
1 cinnamon stick
4 whole cloves
Juice of 1/2 a lemon
Juice of 1/2 an orange
Pulse; stir in:
3/4 c. shelled pistachios
2/3 c. walnut halves
1/4 sugar
1 T. ground cinnamon
1/4 t. ground cardamom, optional
pinch of salt
3/4 c. sliced almonds
1/4 c. white sesame seeds
Melt; layer:
8 T. unsalted butter
8 sheets phyllo, divided
Prepared nut mixture
Prehead over to 350deg; line a baking sheet with parchment paper.
Simmer honey, water, sugar, cinnamon stick, cloves, and citrus juices in a saucepan over medium heat. Cook untill reduced to 1 1/4 c., about 30 minutes. Transfer to a liquid measuring cup to cool.
Pulse pistachios, walnuts, sugar, spices, and salt in a food processor until finely chopped. Transfer mixture to a bowl, then stir in the almonds and sesame seeds.
Metl butter, then brush some over a phyllo sheet. Layer and butter 3 more sheets (for a total of 4 sheets). Sprinkle a generous cup of the nut mixture over the stack, then roll. Cut the log in half (if necessary) and place on the prepared baking sheet. Repeat layering and rolling with remaining phyllo, butter, and nuts. Brush logs with butter, score, and bake until golden and crisp, about 45 minutes.
Cut baklava through the scored marks using a pizza wheel or knife, then dip the pieces into the honey mixture. Drain on a rack set over a baking sheet; let stand for an hour before serving, or store in an airtight container in a single layer!
1 c. honey
1/2 c. water
1/3 c. sugar
1 cinnamon stick
4 whole cloves
Juice of 1/2 a lemon
Juice of 1/2 an orange
Pulse; stir in:
3/4 c. shelled pistachios
2/3 c. walnut halves
1/4 sugar
1 T. ground cinnamon
1/4 t. ground cardamom, optional
pinch of salt
3/4 c. sliced almonds
1/4 c. white sesame seeds
Melt; layer:
8 T. unsalted butter
8 sheets phyllo, divided
Prepared nut mixture
Prehead over to 350deg; line a baking sheet with parchment paper.
Simmer honey, water, sugar, cinnamon stick, cloves, and citrus juices in a saucepan over medium heat. Cook untill reduced to 1 1/4 c., about 30 minutes. Transfer to a liquid measuring cup to cool.
Pulse pistachios, walnuts, sugar, spices, and salt in a food processor until finely chopped. Transfer mixture to a bowl, then stir in the almonds and sesame seeds.
Metl butter, then brush some over a phyllo sheet. Layer and butter 3 more sheets (for a total of 4 sheets). Sprinkle a generous cup of the nut mixture over the stack, then roll. Cut the log in half (if necessary) and place on the prepared baking sheet. Repeat layering and rolling with remaining phyllo, butter, and nuts. Brush logs with butter, score, and bake until golden and crisp, about 45 minutes.
Cut baklava through the scored marks using a pizza wheel or knife, then dip the pieces into the honey mixture. Drain on a rack set over a baking sheet; let stand for an hour before serving, or store in an airtight container in a single layer!
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