Monday, January 30, 2012
TIP 1:Get all the ingredients ready before you begin .
TIP 2:phyllo sheets tend to dry quickly so it has to be covered with damp cloth when not in use.
TIP 3:Make the sauce ahead and cool completely.Its either way :Pour HOT SYRUP over COOLED BAKLAVA or COOLED SYRUP over WARM BAKLAVA.
TIP 4:Never cover you baked baklava as it gets soggy.Store at room temperature
1 (16 ounce) package phyllo dough
1-1/2 cup butter
1 pound chopped nuts(I prefer almonds ,pistachios and walnuts)
1/4 cup sugar
1 teaspoon ground cinnamon
for the syrup:
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1 cup honey
Preheat oven to 350 degrees.
Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside.
Unroll phyllo sheets. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make the diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Remove baklava from oven and immediately spoon sauce over it. Let cool.Sprinkle with coarsely ground pistachios for garnish. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.