One of my husband's most favorite desserts on Earth, baklava. Every time I see this on TV, I always hear about the phyllo dough being difficult to work with. In some cases, yes, but for baklava, no. It's a million layers of phyllo, so it really doesn't matter if several of them break apart. The most difficult part of this dessert is the syrup. You can either have too little, too much, or cook it too long (which is hard to judge) and then an hour after pouring it over the dessert, you end up with a rock. For this recipe, I wouldn't recommend cooking the syrup for 20 minutes, I think that's too long. I would say simmer for 10 minutes, maybe 15. And another quick note, I didn't measure out every single ingredient. I probably used more nuts than required, but I usually do. When it comes to the layers, it's really difficult to mess up.
|Chop up the nuts and mix in the cinnamon|
|Sprinkle on the nut mixture|
|Butter the top|
|I halved the recipe|
Serving Size = 3 dozen
- 1 (16 oz) package phyllo dough
- 1 lb chopped nuts (I used half blanched almonds, half walnuts)
- 1 cup butter, melted
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup honey
- Preheat oven to 350F. Butter the bottom of a 9x13 inch pan.
- With a food processor, chop the nuts and toss with the cinnamon. Set aside. Unroll the phyllo dough and cut it to fit the pan. Cover the phyllo with a damp cloth to keep it from drying out.
- Place two sheets of dough in the pan, butter thoroughly. Repeat until 8 sheets have been layered. Sprinkle 3 teaspoons of the nut mixture across. Top with 2 sheets of dough, butter, nuts, and keep doing this until you only have 6 - 8 pieces of phyllo remaining. Layer on the last 6 - 8 sheets, buttering between every 2. Butter the top layer as well.
- Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. Bake for 50 minutes until golden and crisp.
- Make the sauce towards the end of the baking process. Boil the water and sugar until dissolved. Add the honey and simmer for 10 - 15 minutes, very gently, stirring and checking it regularly. Add the vanilla and stir. When the baklava is done, pour the hot syrup over the top. Let cool and serve.
I also want to express how much I LOVE dandelions. I know, everyone out there poisons and curses them, but I think they are beautiful. I love seeing them in my yard, and I'm dorky enough to take the time to photograph the weed. :)
Linking to: Full Plate Thursday