Buttery, flaky pastry layered with cinnamon coated nuts and all doused with a sticky sweet sauce.
Ingredients
1 (16 oz) pkg phyllo dough (usually found in the freezer section, near the pie crusts and puff pastry)
1 pound chopped nuts (pistachios, pecans, and almonds are my favourite)
1 cup butter, melted
1 tsp ground cinnamon
1 cup water
1 cup granulated sugar
1 tsp vanilla extract
½ cup honey
1 tsp grated lemon or orange zest (optional)
Instructions
Preheat oven to 350 degrees. Lightly grease the bottoms and sides of a 9x13" pan.
Chop nuts and toss with cinnamon. Set aside.
Unroll phyllo dough and cut entire stack in half to fit the pan. Cover phyllo with a damp cloth while working to keep it flexible.
Place two sheets of dough in the pan and brush completely with some melted butter. Repeat, two sheets at time, buttering after each two sheets, until you have 8 sheets layered. Sprinkle with 2-3 Tbsp of nut mixture and top with two more sheets of dough. Butter thoroughly, sprinkle with nuts, and layer with two more sheets of dough.
Continue with layers (2 sheets dough, butter, nuts, dough, etc.) until you run out of nuts. The top layer should then be 6-8 sheets deep with just dough and butter, like the bottom layer.
Using a sharp knife, cut unbaked baklava into diamonds or squares all the way to the bottom of the pan.
Bake for about 50 minutes, or until baklava is golden and crisp.
While baklava is baking, make SAUCE: Boil water and sugar until sugar is melted. Add vanilla, honey, and zest. Simmer for about 20 minutes, then remove from heat until baklava is done baking.
When baklava is done baking, remove from oven and immediately pour or spoon sauce all over it. Let cool before serving.
Notes
This dessert is best served without any cutlery - the easiest way to eat it is to pick it up and bite it :) Serving it in cupcake papers works well!
Recipe by Hidden Ponies at https://hiddenponies.com/2012/07/baklava-baby/