Baklava – Elizah

1 (16 oz) package phyllo dough

1 pound chopped nuts

1 cup butter

1 tsp ground cinnamon

1 c water

1 c white sugar

1 tsp vanilla extract

1/2 c honey


Preheat oven to 350. Butter the bottom and sides of a 9 X 13 pan.

Chop nuts and toss with cinammon. Set aside. Unroll phyllo dough. Cut whoe 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. Repeat until you have 8 sheets layered. Sprinkle 2-3 T 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 to make diagnol 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.


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