Greek Baklava Triangles

These Baklava Triangles are a rich, crispy dessert with layers of delicate phyllo dough, a nutty filling, and a sweet syrup. Perfect for any occasion, the flavors are spiced with cinnamon and a hint of cloves, and the syrup adds a luscious sweetness that soaks into every bite.

Ingredients:

For the Dough:

• 1 package (16 oz) phyllo dough
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 1/2 cups chopped walnuts
• 1 1/2 cups chopped pistachios
• 1/2 teaspoon ground cinnamon
• A pinch (1/8 teaspoon) ground cloves
• 1 tablespoon brown sugar (for added richness)

For the Syrup:

• 2 1/2 cups granulated sugar
• 2 1/2 cups water
• 1/3 cup honey
• 1 tablespoon pure vanilla extract
• 1 tablespoon fresh lemon juice

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Instructions:

1. Unroll the phyllo dough and cut it into strips about 2 1/2 inches wide. Cover the dough with a damp cloth to prevent it from drying out. Brush each strip lightly with melted butter.
2. In a bowl, combine the chopped walnuts, pistachios, cinnamon, ground cloves, and brown sugar. Stir well to evenly mix the ingredients.
3. Lay a buttered phyllo strip on a flat surface, then spoon a small amount of the nut mixture at the end of the strip. Fold the corner of the phyllo over the filling to form a triangle, and continue folding the dough over itself, forming more triangles. Repeat the process with all the strips.
4. Place the assembled triangles in a buttered baking dish, arranging them in a single layer. Brush the top of each triangle with more melted butter. Bake in a preheated oven at 400°F for about 20 minutes, or until the baklava is golden and crispy.
5. While the baklava bakes, combine the sugar and water in a saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer for 7-8 minutes. Remove from heat and stir in the honey, vanilla extract, and lemon juice. Let the syrup cool to room temperature.
6. When the baklava is done baking, remove it from the oven and immediately pour the cooled syrup over the hot pastries. Let the baklava absorb the syrup and cool completely before serving.