Greek Baklava


  • 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
  • ½ cup honey
  • Directions

  • Step 1

    Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Make sauce while baklava is baking.Boil sugar and water until sugar is melted.Add vanilla and honey.Simmer for about 20 minutes.

  • Step 5

    Remove baklava from oven and immediately spoon sauce over it.Let cool.Serve in cupcake papers.This freezes well. Leave it uncovered as itgets soggy if it is wrapped up.

  • Editor's Note:

    Please note the addition of lemon zest when following the magazine version of this recipe.

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