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Baklava


1pk.Phyllo dough — (16 oz.)
1lb.Chopped nuts — Walnuts, pecans, blanched almo
1c.Butter
1tsp.Ground cinnamon
1c.Water
1c.White sugar
1tsp.Vanilla extract
1/2c.Honey

1.Preheat oven to 350 F (175 C).
2.Butter bottoms and sides of a 9X13" pan.
3.Chop nuts and toss with cinnamon. Set aside.
4.Unroll phyllo dough and cut stack to fit pan.
5.Cover phyllo with a dampened cloth to keep from drying out as you use it.
6.Place two sheets in the pan, butter the top thoroughly. Repeat until 8 sheets have been layered.
7.Sprinkle 2 - 3 tablespoons of the nut mixture on top.
8.Cover with 2 sheets of dough, butter, and nuts, layering as you go, ending with 6 - 8 sheets as a topper without the nut mixture, as with the bottom.
9.Take a sharp knife and cut into diamond or square shapes all the way to the bottom of the pan.
10.Bake for about 50 minutes until baklava is golden and crisp.
11.Prepare the sauce while the baklava is baking:
12.Boil sugar and water until consistent and fully dissolved/melted.
13.Add vanilla and honey.
14.Simmer for about 20 minutes.
15.Remove baklava from the oven and immediately spoon sauce over it.
16.Let it cool.
17.Serve in cupcake papers.

This freezes well. Leave it uncovered as the baklava gets soggy if it is wrapped up.




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