Baklava

I’ve always wanted to make Homemade Baklava but thought it might be difficult… BOY was I wrong!

This was really fun to make (very easy, just be patient!) and the only other thing I will say is… HOLY butter 😉

 

Ingredients:

  • 16oz Phyllo Pastry Dough (1 roll – 14×18)
  • 1 LB chopped nuts; I used 3/4 Walnuts, 1/4 Pecans
  • +1 cup melted butter
  • 2 tsp ground cinnamon
  • 2 heaping TBsp Brown Sugar
  • 1 cup water
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 6oz Honey (I got a bit carried away with 8)

Directions:

  1. Preheat oven to 350F and generously butter the bottom and sides of a 9×13 glass pan.
  2. In a food processor, chop all nuts, add cinnamon and brown sugar. Set aside.
  3. Unroll thawed phyllo dough. Cut the whole stack in half to fit pan (a pizza cutter works great) Cover phyllo with a dampened cloth to keep from drying out as you work.
  4. Place two sheets of dough in pan, butter thoroughly. Repeat 2 sheets at a time, until you have 8 sheets layered. Then sprinkle nut mixture,  Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep. (don’t worry about getting exactly 2 sheets or if they tear, do your best!)
  5. Using a sharp knife cut into diamond 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.
  6. When the Baklava is on the last 20 mins, start making the sugar-sauce.
  7. In a small saucepan, Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. This is also a good time to add a liqueur if desired – Amaretto, Cointreau… Just pull the sauce off heat and then add, right before pouring over Baklava.
  8. Remove baklava from oven and immediately spoon/pour sauce over it. Let cool. This freezes very well. Leave it uncovered as it gets soggy if it is wrapped up.
  9. Bon Appetit!! 😀

 

 

 

 

 

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