This is a basic baklava recipe that you can use to either make your own batch of this classic treat or add your own ingredients to try something completely different! Either way have fun and don’t be afraid to make to much (this recipe makes three dozen), because there should always be someone on hand to help consume the excess!
Ingredients
- One (16 ounce) package phyllo dough
- One pound chopped nuts
- One cup butter
- One teaspoon ground cinnamon
- One cup water
- One cup white sugar
- One teaspoon vanilla extract
- 1/2 cup honey
- Preheat your oven to 350 degrees fahrenheit (175 degrees celsius). Apply butter to the bottom and sides of a 9×13 inch pan.
- Chop nuts and mix with cinnamon. Spread out phyllo dough. Cut stack in half to fit pan. When not baking cover phyllo with a dampened cloth to keep from drying. Place two sheets of dough in pan, brush butter thoroughly on top. Repeat until you have done the same with 8 sheets. Sprinkle 2 or 3 tablespoons of your nut/cinnamon mix on top. Cover with two sheets of dough, apply butter, and nuts, layering as you go. The top layer should be about 6 to 8 sheets deep.
- Using a very sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You can cut into 4 long rows to make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
- Make the sauce while baklava is baking. Boil sugar and water until sugar is melted into a simple syrup. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately pour sauce with a spoon over it. Let cool. Serve in cupcake papers. Leave it uncovered otherwise it gets soggy if it is wrapped up.
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