- For a 40 cm-diameter baking dish
- phyllo dough: 900g
- butter: 750g, melted
- walnuts: 5 cups, ground
- almonds: 5 cups, ground
- sugar: 2 cups
- ground cinnamon: 1 tablespoon
- ground clove: 1 tablespoon
- orange: 1 (the zest)
- For the syrup and garnish:
- sugar: 1 kg
- water: 2½ cups
- vanilla a bit
- lemon peel: from 1 lemon
- plenty of cloves for the garnish
Mix the walnuts, almonds, sugar, ground cinnamon, ground cloves and orange zest in a large bowl. Butter the baking dish well and lay 3-4 sheets of phyllo dough, brushing each one with butter. Sprinkle some of the filling, then add another 2 sheets of buttered phyllo. Repeat this until you run out of filling. Finish with 3 buttered sheets of phyllo on top.
Score the baklava into small diamond-shaped pieces and stick a clove in the middle of each one. Heat the remaining butter and pour on top. Bake in a medium heat (150-160oC) in the oven for 2-2 ½ hours until the top is golden brown.
Mix all the ingredients (sugar, water, vanilla and lemon peel) for the syrup in a pot and boil. Remove the lemon peel and pour the syrup over the baklava while it is still hot.