This delicious dessert has been a favorite treat at the imperial palace in ancient Turkey, at the local cafes on the sunny coasts of Greece and in households all around the Persian Gulf.
Ingredients
- 1 package of frozen fillo dough (16 oz),
- 1/2 pound chopped walnuts,
- 1/2 pound chopped almonds,
- 1 cup melted butter, or 1 bottle of 8 oz ‘I can’t believe it’s not butter’ spray
- 1.5 teaspoon finely ground cinnamon
- 1 cup water
- 3/4 cup sugar
- 2/3 cup honey
- 1 teaspoon vanilla extract
Directions
Step 1
Let the fillo dough thaw according to instructions. Use spray or melted butter to cover the inside of 9×13 inch pan. Cut fillo dough in half to fit the pan. Chop the nuts if they aren’t chopped yet. Mix 1 tbsp cinnamon and 1 tbsp sugar together with the nuts. All set.
Step 2
Place two sheets of fillo dough in the pan. Spray with butter, or apply it with a brush or a paper towel. Repeat 3-4 times until there are 6-8 layers of the fillo dough. Sprinkle 2 tablespoons of nut mix over the butter on the 6th or 8th layer, cover with 2 more sheets, and repeat until there are 6 sheets of fillo dough left. Place the last 6 sheets in the same manner, as in the beginning.
Step 3
Take a serrated knife, or any sharp knife, and cut the dough in squares or diamonds. Triangles, or any other shape is fun too. Cut through almost to the end, but not touching the bottom of pan. Leave last 6-8 layers uncut if possible. This way the syrup will absorb better.
Step 4
Bake in 350 degrees for 45-55 minutes.
Step 5
While baklava is baking, make syrup. Mix water and sugar in a small pot. Place on high heat until boiling, and mix until sugar is melted. Turn down the heat to low, add 1/2 tsp cinnamon, and simmer for 20 minutes. Turn the heat off and let cool for 20-25 minutes. Add honey and vanilla and mix well.
Step 6
Take baklava from the oven and pour syrup over evenly. I like to put some extra on the edges and corners, as them seem to evaporate syrup faster than the middle. Let cool and enjoy.
Tips
Store uncovered, as it gets soggy. It stores well in room temperature, or fridge. Can be frozen for up to a month. I like to put some nuts for garnish on top – makes it look fancy.
Katya's Kitchen 