Baklava Recipe

As requested here is my Baklava recipe.

1 16oz. package phyllo dough
1 lb. chopped nuts (pecans)
1 c. butter
1 tsp. cinnamon
1 c. water
1 c. granulated sugar
1 tsp. vanilla extract
½ c. honey

Preheat oven to 350°. Butter the bottom and sides of a 9X13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut the whole stack in half to fit pan. Cover phyllo dough 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 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be 6-8 sheets deep.

Using a sharp knife cut into diamond shapes all the way to the bottom of the pan. You may cut into 4 long rows and then make diagonal 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 about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Do not cover tightly as it becomes soggy it is wrapped up.