With its layers and layers of crunchy roasted nut filling, light and flaky crust, and thick, sweet syrup, this cinnamon- and clove-spiced treat will make you want to skip right to dessert!
Serves 10 to 12 Prep Time 1 hour Cooking Time about 2 1/2 hours
For the nut filling
300 grams walnuts, chopped roughly
50 grams cashew nuts, chopped roughly
50 grams pistachio nuts, chopped roughly
1 cup sugar
1 teaspoon cinnamon powder
1/3 cup breadcrumbs
For the syrup
2 cups water
1/3 cup sugar
1/3 cup honey
3 whole cloves
1 piece cinnamon bark
juice from 1 lemon
1 (20-sheet) box phyllo pastry
1 cup butter, melted, for brushing
whole cloves for garnish
1 In a pan, toast nuts until aroma is released. Transfer to a bowl. Toss in sugar, cinnamon, and breadcrumbs; set aside.
2 Make the syrup: In a saucepot, boil water, sugar, and honey together. Stir.
3 Add cloves, cinnamon bark, and lemon juice to the syrup. Simmer until thick and fragrant. Remove cloves and cinnamon bark. Set aside.
4 Preheat oven to 325ºF.
5 To assemble, brush an 8x12-inch baking pan with butter. Layer pan with 7 phyllo sheets, brushing with butter between each layer. Add a layer of nut filling on top of the seventh sheet. Add 5 layers of phyllo pastry, brushing with butter between each layer. Add another layer of nut filling on top. Add 7 layers of phyllo pastry, brushing with butter between each layer.
6 Bake in the oven for about 1 hour and 30 mins.
7 Pour in syrup. Slice into squares or diamonds and garnish each piece with one whole clove. Serve.
Photography by Miguel Nacianceno | Styling by Paulynn Chang Afable | Props From Rustan's Department Store (white plate with embossed detail, printed dessert plate, blue glass, multiple choice dessert plate with blue edges)
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