Everything so wrong and so wonderful about dessert comes together in this tasty creation.  Crispy, delicate layers of phyllo dough, loads of buttery goodness, crunchy aromatic nuts, and then in case you weren't already salivating, a sticky, sweet glaze coating the entire morsel.

Whether you've had baklava, or don't even know how to pronounce it- this is a simple and decadent dessert.  Just whatever you do, plan on giving some away, because it is tasty enough to eat a few squares too many :)

  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts- I use walnuts
  • 1 cup melted butter
  • 1 tsp ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 cup honey

  1. Preheat oven to 350°F. Butter the bottoms and sides of a 9x13 inch pan.
  2. In a bowl mix the chopped walnuts and cinnamon. Unroll phyllo dough and cut in half to fit the pan. Cover the phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush thoroughly with melted butter. 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.
  3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
  4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 
  • Cool the glaze as much as you can before coating- it keeps the baklava crispier.
  • Serve in cupcake or mini-loaf papers for more convenient eating.
  • Use any mix of nuts you like including almonds, pecans, walnuts, or pistachios. I wouldn't recommend peanuts.  Also dried chopped apricots or golden raisins make a delicious addition to the nut filling.
  • If time permits, roast the nuts in a dry skillet a few minutes before layering the baklava.  Keep a careful eye on them though- nuts burn quickly and you can't salvage a burnt nut.
  • Store loosely or uncovered, storing it airtight causes it to get soggy.

Yields 3 dozen.

Adapted from http://allrecipes.com/recipe/baklava/

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...