Baklava Recipe Adapted from Alton Brown
INGREDIENTS
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Ingredients for the Filling:
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1 (5-inch/125 mm piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons (10 ml) (8 gm) ground cinnamon
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15 to 20 whole allspice berries ( I just used a few pinches)
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3/4 cup (180 ml) (170 gm/6 oz) blanched almonds
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3/4 cup (180 ml) (155 gm/5½ oz) salted sunflower seeds
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3/4 cup (180 ml) (140 gm/5 oz) raw or roasted pistachios
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2/3 cup (160 ml) (150 gm/ 5 1/3 oz) sugar
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phyllo dough (see recipe above)
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1 cup (2 sticks) (240 ml) (225g/8 oz) melted butter
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When you put your baklava in the oven start making your syrup
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For the syrup:
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· 1 1/4 cups (300 ml) honey
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· 1 1/4 cups (300ml) water
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· 1 1/4 cups (300 ml) (280 gm/10 oz) sugar
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· 1 cinnamon stick
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· 1 (2-inch/50 mm) piece fresh citrus peel (lemon or orange work best)
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· a few cloves or a pinch or ground clove
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1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved
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2. Boil for 10 minutes, stir occasionally.
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3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks
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