Baklava
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
71
Spice
43
Sweetness
44
Sourness
36
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
12 tbsps
Butter4 cups
Pecan (chopped)1 tsp
Cinnamon2 cups
Honey1 cup
Sugar1 tbsp
Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Remove the thawed phyllo from the fridge 1 hour before using
3
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
4
Preheat the oven to 350 degrees F
5
Melt 1/2 stick (4 tablespoons) of the butter in a small saucepan
6
Toss together the chopped pecans and cinnamon in a bowl
7
Set aside
8
Thoroughly butter a rectangular baking pan with the melted butter
9
Make sure the sheets of phyllo will generally fit in the pan
10
(If they're a little bigger, that's okay; if they're much bigger, just trim them with a sharp knife
11
) Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it
12
Flip the sheets over and set them in the pan buttered-side down
13
Press them lightly into the pan
14
Repeat this twice more, so that you have 6 sheets of phyllo in the pan, 3 of the sheets buttered
15
Sprinkle on enough pecans to make a single layer
16
Butter 2 sheets of phyllo and place them on top of the pecans buttered-sides down
17
Add more pecans, then 2 more buttered phyllo sheets
18
Repeat this a couple more times, or until you're out of pecans
19
Top with 4 more buttered phyllo sheets, buttered-sides down
20
Butter the top of the final sheet
21
Cut a diagonal diamond pattern in the baklava using a very sharp knife
22
Bake until very golden brown, about 45 minutes
23
While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water and the remaining 1 stick butter in a saucepan
24
Bring the mixture to a boil, then reduce the heat to low
25
When you remove the baklava from the oven, drizzle half of the honey mixture evenly all over the top
26
Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened
27
You'll likely have some of the honey mixture leftover, which you can drink with a straw
28
Just kidding
29
Allow the baklava to cool, uncovered, for several hours
30
Once cool and sticky and divine, carefully remove from the pan and serve with coffee (or give as gifts!)