Ingredients
Method
- In a small saucepan, combine sugar, honey, water, lemon juice, cinnamon sticks, and cloves. Bring to a boil over medium-high heat, then reduce to a simmer for 8-10 minutes until slightly thickened. The syrup should coat the back of a spoon — about 225°F on an instant-read thermometer. Remove from heat and discard cinnamon sticks and cloves. Set aside to cool while you assemble.
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
- Lay one sheet of phyllo in the bottom of your dish and brush generously with melted butter. Repeat with 6 more sheets, stacking them on top and brushing each layer. You should now have 7 buttered layers.
- Sprinkle about half of the walnut-pistachio mixture evenly over the phyllo (about 1¾ cups total).
- Layer another 7 sheets of phyllo on top, brushing generously with butter between each sheet.
- Add the remaining nut mixture on top.
- Finish with a final stack of 4-5 phyllo sheets, brushing each one well with butter. The top layer should be golden and crisp — you'll know it's done when the edges pull away slightly from the pan after baking.
- Using a sharp knife, cut the baklava into diamond shapes before baking. Score through all layers down to the bottom of the dish.
- Bake for 45-50 minutes until the top is golden brown and crisp. If it starts browning too quickly, tent loosely with foil after 30 minutes.
- While the baklava is baking, heat your syrup mixture gently so it's hot when you pour (hot syrup into cool baklava = soggy).
- Remove baklava from oven and immediately pour the hot syrup evenly over the top, making sure to get syrup down through your cuts. You'll hear a satisfying sizzle.
- Let rest for at least 30 minutes before serving so the syrup settles into all layers.
- In a medium saucepan, heat cream, milk, sugar, salt, and grated ginger over medium heat until just beginning to simmer. Remove from heat and let steep for 20 minutes (or up to 4 hours in the fridge).
- Strain out the ginger. In a separate bowl, whisk egg yolks with vanilla extract. Slowly temper by adding about half of the warm cream mixture while whisking constantly. Pour back into the saucepan and cook over low heat until the mixture coats the back of a spoon — 170-175°F on an instant-read thermometer (do not let it boil).
- Strain through a fine-mesh sieve, then stir in ground toasted almonds. Cool to room temperature, then refrigerate for at least 2 hours before churning according to your ice cream maker's instructions.
Nutrition
Notes
Make ahead: The baked baklava keeps at room temperature for up to 3 days in an airtight container, or refrigerated for up to 1 week. The syrup will continue to soak in over the first day — it's actually best on day two.
Syrup tip: If your syrup is too thin after boiling, you can return it to the stove and simmer another few minutes. If it gets too thick, add a splash of water. It should be pourable but not watery.
Ice cream storage: Store in an airtight container for up to 2 weeks. Let soften slightly at room temperature before scooping.
Serving suggestion: Serve warm baklava squares with a scoop of almond and ginger ice cream on top. The contrast between hot, syrupy layers and cold ice cream is the whole point — don't serve them separately!