Baklava

 

1 - 16 ounce package phylo dough

10 ounces finely chopped pecans (or mixture of nuts including pistachios or walnuts)

1 cup butter 

2-3 teaspoons cinnamon 

3/4 cup water 

1 cup sugar 

1/2 cup honey 

1/4 cup Karo syrup

2 teaspoons vanilla 

dash of salt

Preheat oven to 325°. Trim phylo dough to fit a 9 x 13” pan. Mix nuts with cinnamon and set aside. 

Butter the bottom and sides of pan. Place two sheets of dough in the pan and brush butter on top (using a spray bottle for the butter is even easier). Keep a damp towel on the remaining sheets of dough. Alternate adding two sheets of dough to the pan and topping with butter until there are eight sheets layered.

Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, and then, nuts, layering as you go. Reserve eight sheets of dough for the top with butter in between every two, just like the bottom.

Using a sharp knife, cut into four columns the long way, then cut diagonally across making rhombus shapes. Butter the very top after you have cut the pieces.

Bake for 60-70 minutes until it is golden and crisp. While it is baking, boil the water, sugar, honey, and Karo syrup for 10 minutes. Add vanilla and a sprinkle of salt.

Remove baklava from the oven when it is done and immediately spoon sauce over the entire thing evenly. Let cool. Serve in cupcake wrappers.