Greece- Baklava recipe

Part 7 of 26 of our "Around the World" series, "G" for Greece. This baklava is made with pistachios, almonds, and walnuts.

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Recipe:

Baklava:

Phyllo dough (30 sheets)
1 stick cinnamon (2 teaspoons)
6 ounces walnuts
6 ounces almonds
6 ounces pistachios
2/3 cups sugar
1 stick melted butter
water + teaspoon orange extract (optional)

Syrup:

1 cups honey
1 cups sugar
1 cups water
teaspoon cinnamon
teaspoon orange extract (optional)

Directions:

In a food processor add your nuts, sugar, and ground cinnamon. Pulse until everything is mixed and has a meal like consistency and the nuts are finely chopped. Do not overmix until the mixture is powdery.

Thaw the phyllo dough in the fridge until it can be unrolled and used without cracking. To thaw fast, place in the microwave on defrost for 40 seconds, or until you can unroll the dough without cracking.

Trim the thawed dough to the size of your baking dish.

To start, brush melted butter all over your baking tray. Once coated, lay down the first sheet of phyllo dough. Once placed down, cover the dough with more melted butter. Continue to layer sheets of dough and melted butter until you have a base 10 layers of dough thick.

Add 1/3rd of your nut mixture, and cover with butter and spray with water infused with orange extract if you choose to use it.

Layer another 6 sheets of dough and butter, and add another 1/3rd of your nuts. Layer another 6 sheets and butter, and add the final 1/3rd of your nuts. Top with 8 more sheets of butter and dough.

Baked at 350 degrees for 30 mins. Remove from oven and cut the baklava into your desired shapes. Return to over and bake for another 30 mins.

While the baklava is cooling, add all the syrup ingredients to a pot over medium heat. Allow the syrup to come to a boil and reduce to a simmer for 10 mins.

After the baklava has cooled for at least 2 hours, add the syrup to the baklava. Once the syrup has been added, recut the baklava along the lines cut halfway during baking.

Allow the syrup to incorporate and absorb into the baklava overnight.