Baklava
Ingredients:
- 1 package of phyllo dough (approximately 1 pound)
- 1 cup unsalted butter, melted
- 2 cups chopped nuts (walnuts, pistachios, or almonds)
- 1 teaspoon ground cinnamon (optional)
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- Additional melted butter for brushing layers
Instructions:
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Preheat your oven to 350°F (175°C). Grease a baking dish (9×13 inches) with butter or cooking spray.
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In a bowl, mix together the chopped nuts and ground cinnamon. Set aside.
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Unroll the phyllo dough carefully and place it on a clean, flat surface. Cover it with a damp towel to prevent it from drying out.
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Place one sheet of phyllo dough in the prepared baking dish and brush it generously with melted butter. Repeat this process, stacking and buttering each layer until you have used about half of the phyllo sheets.
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Spread the nut mixture evenly over the buttered phyllo layers.
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Continue layering the remaining phyllo sheets on top of the nut mixture, buttering each layer as before.
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Using a sharp knife, carefully cut the baklava into diamond or square shapes.
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Bake the baklava in the preheated oven for 50-60 minutes, or until golden brown and crisp.
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While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, lemon juice, and vanilla extract. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved. Allow the syrup to simmer for about 10 minutes, then remove it from the heat and let it cool slightly.
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Once the baklava is done baking, remove it from the oven and immediately pour the warm syrup over the hot baklava, making sure to cover all the pieces evenly.
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Allow the baklava to cool completely in the pan before serving. This will allow the syrup to soak into the layers and make the baklava extra moist and flavorful.
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Serve the baklava at room temperature and enjoy!
Note: Baklava can be stored at room temperature in an airtight container for several days. It’s best eaten within a few days of baking for the freshest taste and texture.
