Prep time: 20 min
Cook: 50 min
Ready in: 1 hour, 10 min
Serves: 12
Ingredients:
1 (16 oz.) pkg. phyllo dough
1 lb. chopped nuts
1 c. butter
1 tsp. ground cinnamon
1 c. water
1 c. sugar
1 tsp. vanilla extract
1/2 c. honey
Directions:
- Preheat oven to 350
- Butter the bottoms and sides of a 9" x 13" pan
- Chop nuts, toss with cinnamon, and set aside
- Unroll phyllo dough and cut whole stack in half to fit pan
- Cover phyllo with a dampened cloth to keep from drying out as you work
- Place two sheets of dough in pan, butter thoroughly, and repeat until you have 8 sheets layered
- Sprinkle 2- 3 T. of nut mixture on top
- Top with two sheets of phyllo, butter, and another 2- 3 T. nuts
- Repeat layers, 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
- Bake until baklava is golden and crisp, about 50 min
- While baklava is baking, boil sugar and water until sugar is melted
- Add vanilla and honey
- Simmer for about 20 min
- Remove baklava from oven and immediately spoon sauce over it
- Let cool, and serve in cupcake papers
- This freezes well; leave it uncovered as it gets soggy if it is wrapped up
*I found recipe here
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