A delightful twist on the classic baklava, featuring a blend of nuts and a touch of orange zest for a refreshing flavor.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the baklava inside for even baking.
Butter the bottom and sides of a 9x13 inch baking pan.
Use a pastry brush for even butter application.
Mix the chopped walnuts, almonds, ground cinnamon, and orange zest in a bowl.
Chop the nuts finely for a more uniform texture.
Unroll the phyllo dough and cut it to fit the pan. Cover with a damp cloth to prevent drying.
Work quickly with the phyllo dough to keep it pliable.
Layer two sheets of phyllo dough in the pan and brush with melted butter. Repeat until you have 8 layers.
Press each layer gently to remove air pockets.
Sprinkle a portion of the nut mixture over the phyllo layers.
Distribute the nuts evenly for consistent flavor.
Continue layering phyllo and nuts, finishing with 6-8 layers of phyllo on top.
Ensure the top layers are well-buttered for a golden finish.
Cut the assembled baklava into diamond or square shapes using a sharp knife.
Cutting before baking helps the syrup soak in better.
Bake in the preheated oven for 50 minutes, or until golden and crisp.
Rotate the pan halfway through baking for even cooking.
While the baklava bakes, combine water, sugar, honey, and vanilla extract in a saucepan. Bring to a boil, then simmer for 20 minutes.
Stir occasionally to prevent sticking.
Remove the baklava from the oven and immediately pour the hot syrup evenly over it.
Ensure the syrup is hot to help it absorb better.
Allow the baklava to cool completely before serving.
Letting it cool helps the syrup set and enhances the flavor.
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