Description
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Ingredients
- 1 pound chopped nuts
- 1 teaspoon ground cinnamon
- 1 (16 ounce) package phyllo dough
- 1 cup butter, melted
- 1 cup white sugar
- 1 cup water
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.
- Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava
- to keep it from drying out.
- Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used
- ending with about 6 sheets of phyllo.
- Using a sharp knife
- cut baklava into 4 long rows
- then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.
- Bake in the preheated oven until golden brown and crisp
- about 50 minutes.
- While baklava is baking
- combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey
- vanilla
- and lemon zest; reduce heat and simmer 20 minutes.
- Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 2 hrs
Servings: 36