Baklava {bah-klah-vah} is one of my favourite desert "treats". Something I don't make very often, which is probably why we all enjoy it as much as we do when I make it.
It's also one of those recipes that is much easier to prepare than the final product looks making it ideal to make when friends are stopping by, or when you are invited out and want to bring something homemade to enjoy with tea ♥
Ingredients
1 16 ounce pkg phyllo dough
2 cups chopped walnuts ( you can chop these as fine as you like, I prefer them bite sized)
1 cup butter, melted
1 tsp cinnamon
1 cup water
1 cup white sugar
1 tsp pure vanilla extract
1/2 cup honey
Directions
Preheat oven to 350 degrees. Butter bottom and sides of a 9 " x 13 " pan.
Add cinnamon to walnuts and set aside.
Unroll phyllo dough and cut the entire stack in half to fit the pan.
Cover phyllo sheets with a damp tea towel to keep from drying out as you work.
Place 2 sheets of phyllo dough in the pan and using a pastry brush, butter thoroughly. Repeat until you have 8 sheets layered on the bottom.
Sprinkle a few tbsps of nut/cinnamon mixture on the dough.
Beginning layering by adding 2 sheets of dough on top, followed by butter and cinnamon/nut mixture.
Finish the way you began, by layering and buttering 8 sheets of phyllo on top.
Using a sharp knife cut into diamond shapes all the way to the bottom of the pan.
An easy way to do this is to first cut dough into squares and then cut across each square diagonally.
Bake for approximately 50 minutes until the Baklava is golden in colour and crisp.
While the Baklava is baking, make sauce by boiling sugar and water until the sugar has dissolved.
Add vanilla and honey.
Simmer approximately 20 minutes.
Remove Baklava from the oven and immediately spoon sauce over top.
Let cool.
Serve each piece in a small cupcake liner & Enjoy this flaky phyllo pastry with your fingers :-)
Ingredients1 16 ounce pkg phyllo dough
2 cups chopped walnuts ( you can chop these as fine as you like, I prefer them bite sized)
1 cup butter, melted
1 tsp cinnamon
1 cup water
1 cup white sugar
1 tsp pure vanilla extract
1/2 cup honey
Directions
Preheat oven to 350 degrees. Butter bottom and sides of a 9 " x 13 " pan.
Add cinnamon to walnuts and set aside.
Unroll phyllo dough and cut the entire stack in half to fit the pan.
Cover phyllo sheets with a damp tea towel to keep from drying out as you work.
Place 2 sheets of phyllo dough in the pan and using a pastry brush, butter thoroughly. Repeat until you have 8 sheets layered on the bottom.
Sprinkle a few tbsps of nut/cinnamon mixture on the dough.
Beginning layering by adding 2 sheets of dough on top, followed by butter and cinnamon/nut mixture.
Finish the way you began, by layering and buttering 8 sheets of phyllo on top.
Using a sharp knife cut into diamond shapes all the way to the bottom of the pan.
An easy way to do this is to first cut dough into squares and then cut across each square diagonally.
Bake for approximately 50 minutes until the Baklava is golden in colour and crisp.
While the Baklava is baking, make sauce by boiling sugar and water until the sugar has dissolved.
Add vanilla and honey.
Simmer approximately 20 minutes.
Remove Baklava from the oven and immediately spoon sauce over top.
Let cool.
Serve each piece in a small cupcake liner & Enjoy this flaky phyllo pastry with your fingers :-)
