Baklava
Yield: 9×13 pan
Ingredients
1 (16 ounce) package phyllo dough (should be 2 rolls with approximately 40 sheets)
1 lb chopped walnuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey
Optional: Chocolate for drizzling over the top
Method
- Thaw phyllo overnight in the refrigerator. Remove and let warm to room temp.
- Preheat oven to 325 degrees.
- Butter the bottoms and sides of a 9×13 inch pan.
- Chop nuts and toss with cinnamon. Set aside.
- Unroll phyllo dough. Cut the whole stack in half to fit the pan.
- Cover phyllo dough with a lightly damp cloth to keep from drying out as you work.
- Place two sheets of phyllo dough in pan, butter thoroughly.
- Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top.
- Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.
- Bake for 45-50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. You should hear it sizzle.
- Let cool.
Drizzle chocolate over it. Serve in cupcake papers if you wish. Freezes well. Do not keep covered if left out as it will get soggy.