1 pound walnuts, finely chopped
1/2 cup sugar
2 teaspoons cinnamon
3 sticks butter, melted
1 16-ounce package phyllo dough, thawed
1 cup sugar
1 cup water
1 tablespoon lemon juice
1 cup honey
1/2 teaspoon vanilla
Preheat oven to 300 degrees. Combine walnuts, 1/2 cup sugar and cinnamon; set aside.
Using a pastry brush, lightly brush the bottom and sides of a 10-by-14-inch pan with melted butter. Open the phyllo dough and layer six whole leaves in the pan, buttering each layer as you go. (The dough will extend over the side of the pan.) Spread one cup of the walnut mixture over the phyllo layer.
Next, layer eight sheets, buttering between each sheet and spread with one cup of the walnut mixture. Repeat process two more times. You should end up with four layers of the nut mixture. Layer the remaining sheets on top, buttering each layer as you go.
Brush the top layer with butter and trim off the edges. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-shaped pieces. This should be done before baking as the dough is too fragile after baking.
Bake for 1 hour or until golden brown. Fifteen minutes before the baklava is done, mix one cup sugar, water and lemon juice in a sauce pan. Cook over medium heat, stirring occasionally for 15 minutes. Remove from heat; add the honey and vanilla and stir until well blended. Remove baklava from oven and finish cutting through remaining layers, using your previous cuts as guides. Pour the sauce over the baklava. Let set for at least 24 hours, lightly covered, but not in the refrigerator.

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