Baklava…..need I say more

Just completed an order of Baklava for a customer and decided that I should make another batch just to satisfy the families sweet tooth.

Depending on who you speak to, Baklava seems to come from various countries, the greeks say its greek, the Turkish people say its Turkish, the Lebense say its theirs, all I can say is that its totally divine and who ever invented was a sweet genius 🙂

Here is the recipe I use to make it and to date it has never failed me:

  • 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

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan. I actually like lining my pan with parchment paper.
Chop nuts and toss with cinnamon and set aside.

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Unroll phyllo dough. Place two sheets of dough in pan, butter thoroughly.

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Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top.

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Top with two sheets of dough, butter, add nuts, and repeat this over and over. The top layer should be about 6 – 8 sheets deep.

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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 the make diagonal cuts.

Bake for about 50 minutes until baklava is golden and crisp.

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Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake wrappers.  Do not cover as it gets soggy if it is wrapped up ❤

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