BAKLAVA

Baklava

Baklava Ingredients

1 lb. Phyllo Dough

1 ½ lb Walnuts

3 tsp Cinnamon

1 - 5.7 ounce package of anisette toast cookies (I use Stella D’oro)

4 tablespoons Sugar

3 sticks (1 ½ cups) of salted butter (melted)

Syrup Ingredients

4 cups sugar

1- 12 ounce jar of honey

3 cups water

Baklava Prep

1. Chop walnuts and anisette cookies up fine.  Melt 1 lb. Butter in a small pan and set aside.  Mix in a bowl the walnut mixture,  sugar, and cinnamon.

2. Take 5 sheets of phyllo and layer in a pan (overlapping edges).  

3. Then butter (use hands to spread butter) then take 1/3 of the walnut mixture and spread evenly. Then add 3 or so more sheets of phyllo, then butter and another 1/3 of the mixture.  Repeat one more time, and the last layer of phyllo you should use it all up.   

4. Roll edges into pan and butter the top and edges.  Then sprinkle a little water over the top with your fingers (this will help with the phyllo from flaking).  

5. Mark with a sharp knife the baklava to desired shape.  Bake at 350 for 45-50 minutes.

Syrup Prep

1. Boil 8-10 minutes until thickened a little – watch so it doesn’t boil over on the stove. Set aside.  

2. Spoon cooled syrup over warm pastry.  

3. Let stand in the syrup, up to an hour or until all of the liquid has been absorbed.  Place the baklava in decorative baking cups and arrange on a platter.

Enjoy!