Baklava Two Ways

This first version of Baklava is a little more detailed and a little more intense but I suspect you would do this for a special occasion. I also have a simpler version below as well.

For the Clarified Butter:

• 3 sticks of unsalted butter.

1. Cut your sticks into tablespoons and place in a medium-sized saucier on medium-low heat. Do NOT leave its side!
2. Melt it down and remove it from the heat, allowing it to cool slightly.
3. With a spoon, lift off the top layer, then lift off the middle layer, the clear layer (light yellow), suck it up with a baster, making sure to leave the milky bottom layer alone. Set aside, covered.

To use the Philo:

Defrost in the fridge. If you don't unwrap it, the dough can stay in the fridge until you're ready to use it. Fold out the Philo onto a sheet of opened-up plastic wrap. Cover with another plastic sheet, then with a DAMP tee towel (not soaking!).

The Nut Filling:

• 8 oz blanched almonds (or you can use pistachios, unsalted)
• 4 oz walnuts

1. Set 1 tbsp of the nuts aside
2. Pulse in your processor until chopped finely but not powdery or creamy (watch this carefully!)

In a bowl, mix with:

• 2 tbsp sugar
• 1 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp fine salt
• The Sugar Syrup Mixture:
• 1/3 cup honey
• 1 1/4 cup sugar
• 3/4 cup water
• 1 tbsp fresh squeezed orange juice
• 3 wide strips of orange zest (careful! Don't cut include any white!)
• 1 cinnamon stick

1. Boil until the liquid thickens
2. Remove from the heat and pour into a measuring cup to cool

ASSEMBLY

1. Begin by buttering the bottom of the pan so it will grab the first sheet of Phillo.
2. Dip your basting brush (use a bristle brush for this) into the butter again and lightly brush the first sheet (deftly) so as not to break it up.
3. Lay down the next sheet, brush it gingerly with butter, and repeat until you have laid down 8 sheets and topped each with butter.
4. Now top the 8 sheets with 1 cup of the nut mixture and lightly spread to cover.
5. Top with another layer of Philo, then hold it in place on top of the nuts with your fingers as you brush butter across it, repeating until you have 6 total layers of Philo and butter.
6. Top with another cup of nuts and another 6 layers of Philo and butter.
7. You'll be putting down another cup of nuts, followed by the last of the Philo, but instead of 6, you will do 8 sheets of Philo with butter in between.
8. Before buttering the top, you will press down the Baklava layers by hand to compact them.
9. Next, you'll top it with 4 tbsp of the melted butter.
10. Place it in the fridge for around 1/2 hour or until the butter on top is solid again
11. Remove and cut into diamonds, starting from corner to corner.
12. Bake at 300 F for 1 1/2 hours, rotating halfway through (45 minutes)
13. Remove AND WHILE STILL HOT, pour the sugar/honey mixture in the rivets between the pieces- you should hear a sizzle!
14. Drizzle the top of each diamond with a little of the honey mixture, then scatter some nuts on top to garnish, or chopped walnuts if you prefer.
15. Cover with foil and let it sit for at least 8 hours, or longer. 
16. The longer it sets the better it gets!

TIP: When you're done layering, cover it with plastic wrap, set another similar-sized pan on top, and fill with heavy objects like pie beans, marbles, or even bricks to weigh the baklava down and smoosh it together.

TIP: Before cooking, place a sheet of plastic wrap on the top layer, then place a similar-sized baking pan or something else on top, and add some heavy objects to weigh it down and keep the layers from separating.

For the Baklava:

• 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
• 1/2 teaspoon ground cinnamon, or to taste
• 1 cup ground zwieback crackers or breadcrumbs
• 4 sticks unsalted butter, melted
• 16 sheets phyllo dough (thawed, if frozen), cut in half
• For the Syrup:
• 3 cups sugar
• 1 6-to-8-ounce jar honey
• 1 to 2 tablespoons fresh lemon juice

1. Position a rack in the lower third of the oven; preheat to 350 degrees F. 
2. Combine the nuts, cinnamon and ground crackers in a bowl.
3. Brush a 9-by-13-inch baking dish with some of the butter. 
4. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). 
5. Sprinkle a quarter of the nut mixture over the dough. 
6. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. 
7. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
8. Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. 
9. Cut into the baklava to make strips, about 1 1/2 inches wide.
10.  Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern.
11.  Bake until golden, about 1 hour.

Meanwhile, make the syrup: 

1. Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. 
2. Add the lemon juice and boil 2 more minutes, then let cool slightly.
3. Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. 
4. Garnish with nuts.