{"id":9,"date":"2016-02-09T20:09:00","date_gmt":"2016-02-09T20:09:00","guid":{"rendered":"\/post\/Baklava-Elizah.aspx"},"modified":"2016-02-09T20:09:00","modified_gmt":"2016-02-09T20:09:00","slug":"baklava-elizah","status":"publish","type":"post","link":"https:\/\/alpine9recipes.com\/?p=9","title":{"rendered":"Baklava – Elizah"},"content":{"rendered":"

1 (16 oz) package phyllo dough<\/span><\/p>\n

1 pound chopped nuts<\/span><\/p>\n

1 cup butter<\/span><\/p>\n

1 tsp ground cinnamon<\/span><\/p>\n

1 c water<\/span><\/p>\n

1 c white sugar<\/span><\/p>\n

1 tsp vanilla extract<\/span><\/p>\n

1\/2 c honey<\/span><\/p>\n

Directions:<\/span><\/p>\n

Preheat oven to 350. Butter the bottom and sides of a 9 X 13 pan.<\/span><\/p>\n

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.<\/span><\/p>\n

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<\/span><\/p>\n

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.<\/span><\/p>\n

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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 Directions: Preheat oven to 350. Butter the bottom and sides of a 9 X 13 pan. Chop nuts and toss with cinammon. Set aside. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/9"}],"collection":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9"}],"version-history":[{"count":0,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/9\/revisions"}],"wp:attachment":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}