Da Best Baklava!

 Baklava is amazing! It's crunchy, sweet, nutty and sticky! Whenever I eat it it makes me happy. That's how good this stuff is...

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter  
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. 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. 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.

Tip: Make sure you work as fast as you can in the step above so the phyllo dough doesn't fry out and become a pain to work with!

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 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 for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

This is get's better the longer you wait to eat it. If you like that moist sugary phyllo dough nut baklava then wait a day or two after you make it and it will be just how you like it!

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