Philo Doug 16oz / 450gr
Butter 14oz / 400gr
1 Tablespoon of Cinnamon Powder
1 Tablespoon Ground Clove
Walnuts 10 oz/300 g
Sugar 21 oz / 600 g Sugar
600 g granulated sugar
Water 16fl oz / 450ml
GLYCOZE 2oz / 50gr (can be replaced with honey)
Cinammov Stick 2 pieces
Five piece Cloves
One piece Orange
For the syrup
To make the syrup, place the pot on high heat and add sugar, water, corn syrup, cinnamon sticks, cloves and oranges. Bring the mixture to a boil and stir. After the sugar has melted, remove it from the heat and set it aside to cool completely.
For the filling
Beat the walnuts and almonds in a food processor until they break. Place them in a bowl and mix them with cinnamon and clove.
Grease a 35×25 cm baking pan with butter.
Place 3 phyllo dough to make the base.
Drizzle the phyllo with butter, Do not brush butter directly onto it.
Sprinkle about a handful of filling over them.
Spread the fourth sheet of phyllo dough, directly in to the pan, just like the previous one, making sure it is covering the filling.
Beat the walnuts and almonds in a food processor until they crack.
Put them in a bowl and mix with cinnamon and cloves. Spread butter in a 35 x 25 cm baking pan.
Place 3 leaf-shaped doughs to make them base.
Drizzle with butter, do not brush butter directly on it.
Sprinkle some stuffing. Just like the previous one, sprinkle the fourth piece of phyllo dough directly into the pot, making sure to cover the filling.
Drizzle with butter. Sprinkle some filler on it.
Repeat the process phyllo-butter-filling, but save 3 phyllo dough.
Add 2 sheets to the remaining 3 sheets, and then spread the last sheet evenly on top, covering the entire pot.
Purify the remaining butter on top of the baklava.
Put the pot in the refrigerator for 10 minutes.
Take the baklava out of the refrigerator and cut into the desired shape.
Bake in a 160*C (320*F) preheated oven for 2½ hours.
When the baklava is ready, take it out of the oven and pour the cooled syrup on top.
Set it aside to absorb all the syrup and cool.