Directions: |
Directions:24 hours before baking, take package of phyllo (or fillo, or filo) dough out of the freezer and let it thaw in the refrigerator. Remove from fridge 1 hour before using.
When working with the phyllo dough, only remove sheets you need immediately, and keep other sheets covered in plastic wrap, then a damp cloth.
Toss together chopped nuts and cinnamon; set aside.
Preheat oven to 350º F. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan; a little bigger is OK. If they're much bigger, trim them with a sharp knife.
Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered side down. Press lightly into the pan. Repeat twice more (so you have 6 sheets phyllo in the pan, 3 of which are buttered).
Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered sheets. Repeat a couple more times, or until you're out of nuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.
Bake for 45 minutes, or until baklava is very golden brown.
While baklava is baking, combine one stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce heat to low.
When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. "You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding." Serves 16.
~By Ree, the Pioneer Woman, at thepioneerwoman.com |
This recipe for Baklava is from