Baklava
Recipe type: Desset
Cuisine: Turkish
- 1 (16 ounce) package phyllo dough
- 1 pound chopped nuts(4 cups)
- 1 cup butter
- 1 teaspoon ground cinnamon
- 1½ cups of water
- 1½ cup of whiter sugar
- 1½ tsps of vanilla
- ¾ cup of honey
- Preheat oven to 325 degrees F(175 degrees C).
- Spray the bottom and sides of a 9x13 inch pan with non stick spray.
- Chop nuts and toss with cinnamon.
- Set aside.
- Unroll phyllo dough.
- Cut whole stack in half to fit pan.
- One package will make one 9 x 13 pan of Baklava.
- Cover phyllo with a dampened cloth to keep from drying out as you work.
- Place two sheets of phyllo dough in the pan, butter thoroughly. (I melt the butter and gently brush it on with a pastry brush.)
- Repeat until you have 8 sheets layered.
- Sprinkle 2 - 3 tablespoons of the nut mixture on top.
- Top with two sheets of phyllo dough, butter the dough, add 2 -3 tablespoons more of the nuts and repeat, layering as you go.
- (There will be about 12 thin layers of nuts.)
- The top layer will be like the bottom layer and should be about 8 sheets deep, no nuts within the top 8 layers.
- We do this to create a somewhat solid layer to hold the Baklava together once cut.
- Using a sharp knife cut into square shapes all the way to the bottom of the pan.
- Bake for about 50 minutes until the Baklava is golden and crisp.
- Make the sauce while the baklava is baking.
- Boil the sugar and water just until the sugar is melted.
- Add the vanilla and honey.
- Simmer on low for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it.
- And yes, use all the sauce, it looks like a lot but the layers of pastry will absorb every last drop of it! Allow to cool.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/baklava/
3.5.3251