Directions: |
Directions:Remove phyllo dough package from freezer and place in the 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 they’re a little bigger, that’s 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 buttered phyllo sheets.
Repeat this 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 the baklava is very golden brown.
While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and
vanilla in a saucepan. Bring to a boil, then reduce the 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.
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!) |
This recipe for Baklava is from