Baklava

INGREDIENTS

• 1 (16 ounce) package phyllo dough



• 1 pound chopped nuts



• 1 cup butter



• 1 teaspoon ground cinnamon



• 1 cup water



• 1 cup white sugar



• 1 teaspoon vanilla extract



• 1/2 cup honey

DIRECTIONS

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.



2. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. While it simmers and later cools, begin making your baklava layers.
   



3. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole 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 tablespoons 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.



4. Using a sharp knife cut into diamond or square shapes just to the bottom layer of nuts. DO NOT cut to the bottom, yet! You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.



5. 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 up. It tastes just as good the next day, and next... (if it lasts that long!)
   

(pics are actually mine this time! I have attempted to make baklava multiple times but this is the first time I actually thought it was worthy enough to share with others! Usually it is overly soggy- I think this is mostly due to me using too much butter or perhaps because I cut it all the way to the bottom. It seems pretty complicated the first time or two but eventually becomes pretty quick and easy!) Enjoy!