| | Directions | - Preheat oven to 300°F.
- Mix the sugar and cinnamon in a bowl. Add the crushed nuts and set aside.
- Grease a baking pan that is long enough for the filo pastry to be laid flat.
- Take five sheets of filo and set in the bottom of the pan. Brush each layer with butter.
- After placing the five layers in the bottom, take a handful or two of the filling (sugar/nuts) and place a layer of it on top of the filo.
- Take two more sheets and place on top, buttering each sheet.
- Continue placing two sheets of buttered filo and filling. The top layer of the baklava should have five sheets of buttered filo, just like the bottom layer.
- Place a whole clove in each piece for flavor.
- Place the baklava in the refrigerator for 15-20 minutes or until the melted butter solidifies.
- Bake for 15-20 minutes or until golden brown. Remove from the oven; slice the pieces, remembering to keep the clove near the center of each piece.
- Drizzle honey (to taste) on the top.
Note: As an alternative to the honey, you can drizzle on a syrup made from boiling water, sugar, and stick cinnamon. |
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Prep Time: 1 hour
Cook Time: 20 minutes
Container: long baking pan
|  | | Ingredients | | - | | 1 pound filo pastry |
| - | | 1/2 cup melted butter |
| - | | 3 cups sugar |
| - | | 1/4 cup honey |
| - | | 1 teaspoon cinnamon (or to taste) |
| - | | 1 cup crushed walnuts or other nuts (cashews and almonds work well) |
| - | | whole cloves |
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