Cook TIme: 45 minutes
Prep Time: 30 minutes
Inactive Time: 3+ hours to thaw dough, 7+ hours before serving
Yield: a 9x13 pan (approx. 20 pieces, depending on how you cut)
- 1 package Phyllo dough (the one I bought had 2 rolls of 20 sheets each--you will only need 1 roll)
- 4 cups chopped walnuts or pecans
- 1 teaspoon cinnamon
- 1 stick butter, melted
- 1 stick butter
- 2 cups honey
- 1/2 cup water
- 1/2 cup sugar
- 1 Tablespoon vanilla extract
- Remove phyllo dough from freezer and thaw in the refrigerator for 24 hours. Then, let dough sit at room temperature for an hour. OR, (If you didn't plan well like me...) I did the quick thaw version and let my dough sit for at least 3 hours at room temperature.
- **Note** When working with phyllo dough, only pull out the sheet that you are using one at a time. Leave the remaining dough covered in a sheet of plastic wrap with a damp towel or cloth on top.
- Toss together the nuts and cinnamon in a bowl. Set aside.
- Preheat the oven to 350 degrees F. Thoroughly butter a 9x13 baking pan. Make sure your phyllo sheets will completely cover the baking pan (It's ok if the sheets are slightly bigger. If they're much bigger, cut with a knife to fit)
- Butter the first sheet of phyllo dough. Then grab that and the unbuttered sheet below and place butter side down in the pan. Press lightly in the pan. Repeat this step 2 more times so that you have 6 sheets in the pan.
- Sprinkle on enough nuts to make a single layer (you don't have to overdo it!)
- Butter 2 more sheets of dough and place each sheet butter side down on top of the nuts. Add more nuts, then 2 more buttered sheets of dough. Repeat until you run out of nuts. (I did this step 4 times in total, leaving the last 4 sheets of dough for the top)
- Butter the last 4 sheets of phyllo dough. Place 3 sheets butter side down and place the last sheet on top, butter side up.
- Cut a diagonal design in the baklava with a very sharp knife. (Be patient and gentle!!) Bake for 45 minutes or until very golden brown.
- Meanwhile, prepare the sauce. In a small saucepan with a pour spout, combine butter, honey, water, sugar and vanilla. Bring to a boil, then reduce the heat to low.
- When you remove the baklava from the oven, drizzle half of the sauce over. Let the baklava soak in the sauce for a minute, and then drizzle on the rest of the sauce. (You may not need all of the sauce--watch to see when the baklava is thoroughly soaked)
- Let the baklava cool and absorb all of the sauce for at least 7 hours. Enjoy!
Source: The Pioneer Woman