|phyllo dough||8 oz.|
|walnuts or walnuts and pistachios mixed||2 cups|
|cinnamon-Penzeys is the best!||2 tbsp|
|honey||1 1/2 cups|
Baklava. This crispy, gooey, nutty, honey, cinnamon concoction fills me with joy and makes my mouth water. Try this easy at home version. There will be no need to pay a hefty price tag for this pastry any longer.
- Make sure your phyllo dough is thawed. It will take about an hour to thaw on the counter. Do not open the package until you are ready to make the baklava because it will dry out quickly.
- When the phyllo is thawed, heat your oven to 350 degrees, and grind your nuts in your Ninja or blender for about a minute. You do not want nut butter. I like to use a mixture of walnuts and pistachios, but you can just use walnuts.
- Dump the nuts in a bowl and add your cinnamon and salt.
- Melt your butter in a bowl.
- Open your phyllo dough and lay it out on the counter.
Using the best ingredients really makes this stand out. I use Penzeys Spices. You can taste the difference!
6. Dip your basting brush into the butter and butter the bottom of a 13×9″ pan.
7. Lay down 3 or 4 sheets of phyllo dough and brush it with butter. Add another 3 or 4 sheets and brush with butter again. You want a thicker layer of dough on the bottom to hold all the yummy nuts.
8. Top the dough with about 3/4 cups of the nut mixture. Cover with 3 or 4 sheets of phyllo dough and brush with butter. Repeat this step 3 times. The nuts should be gone at this point and you should be left with only a few sheets of phyllo dough.
9. Take the rest of the phyllo dough and place it over the nuts. Brush heavily with the remainder of the butter.
10. Now take your time and cut the pastry with a sharp knife. I use a serrated steak knife. It works like a charm! Please follow the cutting pattern below.
11. Place the pastry into a 350 degree oven for 30 minutes.
12. While the pastry is baking, place your honey, sugar and water in a sauce pan. Stir and bring up to a light boil. This will take about 5 minutes. Once is comes to a boil, stir it, remove it from the heat, and let it sit.
13. After 30 minutes your pastry should be golden brown. Remove it from the oven. Immediately pour the warm honey mixture over the top. It will look like too much honey, but it will all absorb.
14. Resist with all your might to touch the Baklava for at least 30 minutes. It really needs to set up.
15. You did it! Gently re-cut along the lines of the pastry to ensure all of the layers are through. Enjoy!