Categories: Desserts

Ingredients

• For Baklava:
• 1 lb. lightly salted mixed nuts, finely chopped
• 1 tsp cinnamon
• 16 oz. frozen phyllo dough, thawed
• 1 cup butter, melted
• For Syrup:
• 1 1/4 cups sugar
• 1 cup water
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 tsp lemon zest

Directions

1. Make Baklava:

2. eheat oven to 350. Butter bottom and sides of a 9×13-inch baking pan.

3. Stir together chopped nuts and cinnamon in a bowl. Unroll dough and trim sheets to fit prepared pan. (Cover dough with a damp cloth to keep it moist as you work.) Lay 2 dough sheets in pan, then drizzle or brush with melted butter. Repeat until you have 8 layers total. Sprinkle with 2 to 3 tbsp nuts.

4. Top with 2 dough sheets, brush with more melted butter, and sprinkle with another 2 to 3 tbsp nuts. Repeat layering until all nuts are used. Top with 2 dough sheets; brush with melted butter. Repeat until all dough is used. Carefully cut all the way through pastry with a sharp knife, creating about 24 square or diamond-shape pieces.

5. Bake until deep golden and crisp, about 50 minutes. Transfer to a wire rack; let cool at least 30 minutes.

6. Make syrup: While baklava cools, boil sugar and water in a saucepan until sugar is dissolved. Stir in honey; simmer until syrup is reduced to 1 1/2 cups, about 20 minutes. Stir in vanilla and lemon zest. Immediately spoon hot syrup over cooled baklava. Let cool completely.

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