Baklava
- 1 pound chopped nuts, (pistachios, walnuts and pecans)
- 1 teaspoon ground cinnamon
- 1 (16 ounce) package phyllo dough
- 1 cup butter, melted
- 1 cup white sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/2 cup honey
Baklava
Featured in the Honolulu Star-Advertiser on September 5, 2018.
Ingredients:
Directions:
- Heat oven to 350°F.
- Spray 9x13x2-inch pan with non-stick cooking spray.
- In a small bowl toss chopped nuts with cinnamon.
- Set aside.
- Unroll phyllo dough.
- Cut whole stack in half to fit pan.
- Cover phyllo with a dampened cloth to keep from drying out as you work.
- Place two sheets of dough in pan, butter thoroughly with pastry brush.
- Repeat until you have 8 sheets layered.
- Sprinkle 2-3 tablespoons of nut mixture on top.
- Top with two sheets of dough, butter, nuts, layering as you go.
- The top layer should be about 6-8 sheets deep.
- Using a sharp knife cut into diamond or square 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.
- Make sauce while baklava is baking.
- Boil sugar and water until sugar is melted.
- Add vanilla and honey.
- Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it.
- Let cool. Serve in cupcake papers.
- This freezes well.
- Leave it uncovered as it gets soggy if it is wrapped up.
Serves 10.
