Directions: |
Directions:Preparation Instructions:
Remove phyllo dough package from freezer and place in fridge for 24 hours to thaw. Remove from fridge 1 hour before using.
When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
Toss together the chopped nuts and cinnamon. Set aside.
Preheat oven to 350 degrees.
Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if a little bigger, thats okay!) If they're much bigger, just 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 sheet face down. Press lightly into the pan.
Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.
Sprinkle on enough nuts to make a single layer. Butter two sheets of phyllo and place them on top of the nuts. Add more nuts, then two more butter phyllo sheets. Repeat this a couple more times, or until you're out of nuts. Top with four more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a sharp knife.
Bake for 45 minutes, or until the baklava is a very golden brown.
While the baklava is baking, combine one stick of 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 of the saucepan evenly over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think its thoroughly moistened. You'll likely have some of the honey mixture left over, which you can drink with a straw. Just kidding!
Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee. Or give as gifts!
-Amanda |
This recipe for Baklava is from