Pistachio Hazelnut Baklava

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins In a large bowl, gently toss together the finely chopped pistachio nuts, hazelnuts, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup white sugar. Ensure the spices are evenly distributed. (5 minutes)

Recipe View 20 mins Unroll the thawed phyllo pastry sheets and cover them with a slightly damp towel to prevent drying and cracking. Brush a 10x15-inch jellyroll pan generously with melted butter using a pastry brush. Lay one sheet of phyllo pastry onto the buttered pan, and brush it evenly with more melted butter. Repeat this process until you have stacked 8 buttered sheets of dough. (20 minutes)

Recipe View 45 mins Sprinkle a generous portion of the nut mixture evenly over the layer of phyllo. Cover with 3 more layers of phyllo pastry, brushing each layer meticulously with melted butter. Sprinkle more of the nut mixture. Continue layering in this manner, alternating between the nut mixture and 3 layers of buttered phyllo pastry, until all the nut mixture is used, reserving 8 layers of phyllo for the top. Remember, each layer of phyllo must be brushed with melted butter to achieve that flaky, golden perfection. (45 minutes)

Recipe View 20 mins Using a sharp knife or pizza cutter, carefully cut the pastry into strips, then diagonally to create diamond shapes. Keep the pieces relatively small, as they are quite sweet. At this stage, you may choose to stud each piece with a whole clove for added aroma and visual appeal. Heat the remaining melted butter until it is nearly boiling, then drizzle it evenly over the entire pan, ensuring every piece is saturated. (20 minutes)

Recipe View 1 hrs 15 mins Bake in the preheated oven until the baklava is evenly golden brown, approximately 1 hour and 15 minutes. Keep a close watch to prevent burning. (75 minutes)

Recipe View 20 mins While the baklava is baking, prepare the syrup. In a large saucepan, combine the remaining 3 cups white sugar, water, honey, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Bring the mixture to a boil over medium heat, then reduce the heat and simmer gently for 15 minutes, allowing the flavors to meld and the syrup to thicken slightly. Set aside to cool. (20 minutes)

Recipe View 1 hrs As soon as the baklava is removed from the oven, immediately and evenly pour the cooled syrup over the entire pan. Exercise caution, as the hot syrup may cause the butter in the pastry to bubble and splatter. Allow the baklava to cool completely to room temperature before serving. The baklava will absorb the syrup as it cools. Remove the whole cloves from the pieces before serving. (60 minutes)