Servings::18
Yield::3 dozen
Ingredients
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1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey
Directions
Gather all ingredients.
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Preheat the oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13-inch pan.
Chop nuts and toss with cinnamon. Set aside.
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Unroll phyllo dough. 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.
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Sprinkle 2 to 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 to 8 sheets deep.
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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 diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
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Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
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Remove baklava from the oven and immediately spoon sauce over it. Let cool.
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Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
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Enjoy!
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Editor's Note:
Please note the addition of lemon zest when following the magazine version of this recipe.