Not only is this baklava a special addition to a cookie platter, but it makes a great gift.
—JESSE ZIPURSKY SAN RAMON, CA
PREP: 1 HOUR • BAKE: 30 MIN. + STANDING • MAKES: 3 DOZEN
1 2/3 cups finely chopped pecans
1 2/3 cups finely chopped walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup butter, melted
24 sheets phyllo dough (14x9-inch size)
SYRUP
1 cup water
1 cup honey
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DRIZZLE
1 cup (6 ounces) dark chocolate chips
1 teaspoon shortening
1. Preheat oven to 350°. In a large bowl, mix the first six ingredients. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
2. Layer six sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter.
3. Using a sharp knife, cut into 1 1/2-in. diamond shapes. Bake 30-35 minutes or until golden brown.
4. Meanwhile, in a saucepan, combine water, honey, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Stir in vanilla.
5. Pour over warm baklava. Cool completely in pan on a wire rack. Cover and let stand for several hours or overnight.
6. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over baklava; let stand until set.