Be sure to read the tips for using phyllo (also spelled filo) dough that are usually on the package. Thaw it in the refrigerator the day before you need to use it.
Serves: 48Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 1 lb. chopped walnuts
- 1 tsp. orange or lemon zest
- 1 tsp. cinnamon
- 1 lb. phyllo dough
- 1 cup butter, melted
- 1 cup white sugar
- 1 cup water
- 1 tsp. vanilla
- 1⁄2 cup honey
- Preheat oven to 350°F. Butter 13-by-9-inch pan thoroughly.
- Toss chopped nuts with zest and cinnamon; set aside. Carefully unroll phyllo dough and cut stack in 1⁄2 so it fits in pan. Cover with a damp cloth.
- Place 2 sheets of phyllo in pan; brush generously with butter. Repeat with 2 more sheets, until you have 8 sheets layered in pan, brushing each layer with butter. Sprinkle with 3 tablespoons of nut mixture. Top with 2 sheets of phyllo, brush with butter, then sprinkle with 3 more tablespoons of nuts. Continue building layers until nuts are used up. Top layer should consist of about 8 layers of phyllo brushed with butter after every 2 layers.
- With a sharp knife, cut almost all the way through baklava in 4 long rows, then diagonally to create diamonds. Do not cut through bottom layer until serving finished baklava. This will keep it from being soggy. Bake 50 minutes.
- Bring sugar and water to a boil, stirring until sugar is melted. Add vanilla and honey. Simmer mixture 20 minutes. When baklava comes from oven, immediately pour sauce over it. Let cool uncovered.