Shelly's Recipe

BAKLAVA

Category: Layered Desserts

1 (16 oz) pkg phyllo dough
1 lb chopped nuts
1 cup butter
1 tsp ground cinnamon
1 cup water and sugar
1 tsp vanilla extract
1/2 cup honey

Preheat oven to 350. Butter the bottoms and sides of a 13x9 inch baking pan. 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 your work. Place two sheets of dough in pan, butter thoroughly. Repeat until there are 8 layers of sheets. Sprinkle 2-3 tbsp of nut mixture on top. Top with 2 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 diamonds or square shapes all the way to the bottom of the pan. You may cut into 4 long rows and make diagonal cuts. Bake for 50 minutes or 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. NOTE: This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.