{"id":1056,"date":"2020-02-04T12:26:20","date_gmt":"2020-02-04T18:26:20","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1056"},"modified":"2020-02-04T12:26:20","modified_gmt":"2020-02-04T18:26:20","slug":"baklava-yum","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/02\/04\/baklava-yum\/","title":{"rendered":"Baklava – Yum!"},"content":{"rendered":"

Baklava<\/h2>\n

Yield: <\/strong>9×13 pan<\/p>\n

Ingredients<\/h4>\n

1 (16 ounce) package phyllo dough (should be 2 rolls with approximately 40 sheets)<\/p>\n

1 lb chopped walnuts<\/p>\n

1 cup butter<\/p>\n

1 teaspoon ground cinnamon<\/p>\n

1 cup water<\/p>\n

1 cup white sugar<\/p>\n

1 teaspoon vanilla extract<\/p>\n

\u00bd cup honey<\/p>\n

Optional: Chocolate for drizzling over the top<\/em><\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Thaw phyllo overnight in the refrigerator. Remove and let warm to room temp.<\/li>\n
  2. Preheat oven to 325 degrees.<\/li>\n
  3. Butter the bottoms and sides of a 9×13 inch pan.<\/li>\n
  4. Chop nuts and toss with cinnamon. Set aside.<\/li>\n
  5. Unroll phyllo dough. Cut the whole stack in half to fit the pan.<\/li>\n
  6. Cover phyllo dough with a lightly damp cloth to keep from drying out as you work.<\/li>\n
  7. Place two sheets of phyllo dough in pan, butter thoroughly.<\/li>\n
  8. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top.<\/li>\n
  9. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.<\/li>\n
  10. 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.<\/li>\n
  11. Bake for 45-50 minutes until baklava is golden and crisp.<\/li>\n
  12. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.<\/li>\n
  13. Remove baklava from oven and immediately spoon sauce over it. You should hear it sizzle.<\/li>\n
  14. Let cool.<\/li>\n<\/ol>\n

    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.<\/p>\n","protected":false},"excerpt":{"rendered":"

    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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1056","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1056"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1056\/revisions"}],"predecessor-version":[{"id":1057,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1056\/revisions\/1057"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1056"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1056"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}