A not to sweet dessert that is perfect for special occasions.
Ingredients
- 16 oz Phyllo dough
- 4 c chopped walnuts
- 1 c butter unsalted
- 1 tsp ground cinnamon
- 1 c Water
- 1 c sugar
- 1 tsp vanilla extract
- 1/2 c honey
- 2 Tbl lemon juice fresh is recommended
Servings:
Instructions
- Preheat oven to 350 degrees F.
- Butter the bottoms and sides of a 9×13 inch pan.
- Chop walnuts and stir in cinnamon. Set aside.
- To keep phyllo dough from drying out, keep it wrapped once you take it out of the package.
- Cut to fit pan if needed.
- Place two sheets of dough in pan, butter lightly, you don’t want to soak it, but just cover it.
- Repeat until you have 8 sheets layered.
- Do not bother making the sheets smooth, the more crinkles the better.
- Sprinkle 2 – 3 tablespoons of nut mixture on top.
- Add two sheets of dough, butter them, add more nuts, and continue until phyllo dough is almost gone.
- Make top layer about 6 – 8 sheets deep.
- Cut into diamond or square shapes most of the way to the bottom of the pan.
- Bake for 50 minutes until lightly brown and crisp.
- Start boiling sugar and water 20 minutes after Baklava is in oven.
- Boil until sugar is melted, then stir in vanilla, lemon juice (if using) and honey.
- Simmer for about 20 minutes.
- Remove Baklava from oven and immediately spoon sauce over it.
- Let cool before devouring.
Recipe Notes
Do NOT cover until completely cool or it might get soggy
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