BAKLAVA

This dessert is a true delight in your mouth.Baklava uses phyllo dough stacked with honey and nuts.

Ingredients for Baklava

1 (16 oz.) package phyllo sheets, thawed

1 lb. (4 cups) walnuts (pecans or pistachios) finely chopped

1 teaspoon ground cinnamon

1 stick butter, melted (plus more for brushing)

Ingredients for Syrup

1 cup granulated sugar

1 cup water

1/2 cup honey

1 lemon or orange cut into rounds

1/2 tsp pure vanilla extract

Instructions

Make syrup –

In a medium saucepan, heat water and sugar over medium-high; bring to a boil. Immediately reduce to a simmer; cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat; stir in honey. Let syrup cool completely. Set aside.

Thaw phyllo sheets- an hour before you start making the baklava.

Position a rack in the lower third of the oven; preheat to 350 degrees F. (180 C)

Combine the nuts, cinnamon in a bowl.Next, melt butter

Unroll the phyllo dough. Brush a 9 x 13 inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp kitchen towel).

Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.

Repeat until the nuts are gone, then top with 10 final layers of buttered phyllo dough. Brush the very top with butter as well.

Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour. Using a sharp knife, cut from one corner to the next, then continue cutting in rows to form diamond shapes. Bake until golden and crisp, about 45 to 50 minutes.

As soon as the baklava comes out of the oven, pour the honey syrup over it. Let it sit for a minute to absorb, then add more if desired. You want to make sure it stays moist. Let soak, uncovered, at least 6 hours or overnight. Garnish with nuts. Keep at room temperature, covered with aluminum foil. Enjoy!

PHOTO CREDIT: PIXABAY.COM