This Baklava is a Greek favorite. This recipe is easy to make and everyone will think you are a master chef!

1 (16 oz.) package phyllo dough

1 lb. chopped nuts

1 cup butter

1 tsp. ground cinnamon

1 cup water

1 cup sugar

1 tsp. vanilla extract

1/2 cup honey

Preheat oven to 350 degrees. Butter the bottom and sides of a 9 x 13 inch baking pan.

Chop nuts and toss with cinnamon. Set aside.

Unroll phyllo dough, cut whole stack in half to fit pan. Cover phyllo dough with a dampened cloth to keep from drying out as you work.

Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 tablespoons of nut mixture on top.

Top with 2 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 pan. You may cut into 4 long rows them make diagonal cuts.

Bake about 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 about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool.

Serve in cupcake papers. This freezes well. Leave uncovered as it will get soggy wrapped up.

18 servings

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