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Greek Baklava

"A Greek favourite that makes all of us assume you're a master chef and is sooo smooth to make!! I taught a Greek buddy a way to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is discovered inside the freezer phase of maximum grocery stores. Add a touch lemon zest to the sugar sauce, if favored."

Ingredients :

• 1 (sixteen ounce) bundle phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon floor cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• half of cup honey

Instructions :

Prep :	Cook : 18M	Ready in :

• Preheat oven to 350 levels F(one hundred seventy five levels C). Butter the bottoms and sides of a 9x13 inch pan.
• Chop nuts and toss with cinnamon. Set apart. Unroll phyllo dough. Cut complete stack in half of to fit pan. Cover phyllo with a dampened fabric to preserve from drying out as you figure. Place two sheets of dough in pan, butter thoroughly. Repeat until you have got 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you move. The top layer ought to be about 6 - eight sheets deep.
• Using a sharp knife cut into diamond or rectangular shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for approximately 50 mins till baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for approximately 20 minutes.
• Remove baklava from oven and at once spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it exposed as it gets soggy if it's miles wrapped up.

Notes :

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