Everything you've heard about Baklava is true. It's sticky, sweet, gooey and delicious. Yes, it takes a little time to prepare and bake. Is it worth it? You try it and report back!
1 package Phyllo Dough
4 cups chopped walnuts or pecans
1
teaspoon cinnamon
1 1/2 stick butter, Melted
2 cups honey
1/2 cup water
1/2 cup sugar
3
t. vanilla extract
Remove
phyllo dough package from freezer and place in the fridge for 24 hours to thaw.
Remove from refrigerator 1 hour before using.
When
working with the phyllo dough, only remove the sheets you immediately need,
keeping the other sheets covered in plastic wrap, then a damp cloth.
Toss
together the chopped walnuts and cinnamon. Set aside.
Preheat
oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the
sheets of phyllo will generally fit the pan (if they’re a little bigger, that’s
okay.) If they’re much bigger, just trim them with a sharp knife.
Butter
the top sheet of phyllo with melted butter, then grab it and the unbuttered
sheet below it. Set the two sheets in the pan, buttered sheet face down. Press
lightly into the pan. Repeat this twice more, so that you have six sheets of
phyllo in the pan, three of the sheets buttered.
Sprinkle
on enough walnuts to make a single layer. Butter two sheets of phyllo and place
them on top of the walnuts. Add more walnuts, then two more buttered phyllo
sheets. Repeat this a couple more times, or until you’re out of walnuts. Top
with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal
diamond pattern in the baklava using a very sharp knife.
Bake for
45 minutes, or until the baklava is very golden brown.
While
the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and
vanilla in a saucepan. Bring to a boil, then reduce the heat to low.
When you
remove the baklava from the oven, drizzle half the saucepan evenly all over the
top. Allow it to sit and absorb for a minute, then drizzle on a little more
until you think it’s thoroughly moistened. You’ll likely have some of the honey
mixture leftover.
Allow
the baklava to cool, uncovered, for several hours. Once cool and sticky and
divine, carefully remove them from the pan and serve with coffee (or give as
gifts!)
From Pioneer Woman a/k/a Ree Drummond
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