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Ingredients
1 pound (#4) phyllo, thawed and at room temperature
12 oz unsalted butter, melted
1 cup ground walnuts
1 cup ground almonds
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
The Syrup

1 and 1/2 cups granulated sugar
1 and 1/2 cups water
1 cinnamon stick
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350 °F, 180 °C.

Make the Syrup: Combine the sugar, water, and cinnamon stick in a small saucepan and mix them together. Cook over medium heat and bring to a boil. Remove from the heat and stir in the vanilla extract. Set aside to cool completely.

Make the Nut Filling: Combine the almonds, walnuts, cinnamon, and cloves in a bowl and mix them together.

Assemble the Baklava Triangles: Cut the phyllo into three equal pieces (3-inches wide). Unwrap one portion and unroll it. Layer 3 sheets on top of each other. Drizzle melted butter over each of the layers of phyllo.

Place about 2 teaspoons of the nut filling on the bottom of the strip and fold it up flag-style (see video). Place the triangles on a baking tray that has been lined with parchment paper.

Brush the tops of the pastries with the remaining melted butter.

Bake the tray on the center rack of the oven for about 25 minutes or until golden.

As soon as the pastries come out of the oven, pour the cooled syrup over top and allow them to cool for an hour.

Serve with Greek coffee. Enjoy!

Notes
Thaw the phyllo pastry overnight in the refrigerator because it is usually sold frozen. 2 hours before working with the phyllo set it at room temperature, in its packaging, so that it will be easy to work with. Cold phyllo tears and crumbles easily. The walnuts can be substituted with pecans. The nuts and raisins can be left out of the recipe altogether if desired. Make-Ahead Tips: Assemble the pastries and allow them to freeze. Cover the tray with plastic wrap and store in the freezer up to 2 months. Bake them at 350 °F until golden all around and follow the remaining syrup instructions.



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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