Ingredients
Scale
- 1 package (16 oz) Phyllo dough, thawed according to package instructions
- 1 lb Walnuts, finely chopped
- 1 cup Unsalted butter, melted
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1 cup Pure maple syrup
- 1/2 cup Granulated sugar
- 3/4 cup Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine the maple syrup, water, sugar, and lemon juice. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat and stir in the vanilla extract and a pinch of salt. Let the syrup cool completely. It is vital that the syrup is cold when it hits the hot baklava later.
- Place your walnuts in a food processor and pulse until they are finely chopped but not powdery. Transfer the walnuts to a bowl and toss them with the cinnamon and ground cloves. This ensures the warm spices are evenly distributed throughout every layer of the dessert.
- Preheat your oven to 325°F (165°C). Lightly grease a 9×13 inch baking pan with some of the melted butter. Unroll your phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out. Place two sheets of phyllo in the pan and brush generously with butter. Repeat this until you have about 8 to 10 sheets layered at the bottom. Sprinkle a thin, even layer of the walnut mixture over the dough.
- Add two more sheets of phyllo, brush with butter, and add another layer of walnuts. Continue this pattern—two sheets of buttered phyllo followed by a layer of walnuts—until you have used all the nuts. End with a top stack of about 8 to 10 buttered phyllo sheets to create a thick, crispy lid.
- Using a very sharp knife, cut the baklava into diamonds or squares all the way through to the bottom of the pan. This allows the heat to circulate and the syrup to penetrate later. Bake for 45 to 50 minutes, or until the pastry is a deep golden brown and looks crisp.
- Immediately after removing the baklava from the oven, pour the cooled maple syrup evenly over the hot pastry. You should hear a satisfying sizzle. Let the baklava sit at room temperature for at least 4 to 6 hours (or ideally overnight) to allow the layers to absorb the syrup and soften slightly while maintaining their crunch.
- Cook Time: 1 hour 25 minutes