Baklava
Ingredients
Baklava:
- 30 sheets phyllo dough
- ⅓-½ cup butter, melted + more to grease baking dish
- 1 cup finely chopped walnuts
- 1 teaspoon cinnamon
- ½ cup turbinado sugar
Syrup:
- 1 cup water
- 1 cup turbinado sugar
- 2 Tablespoon lemon juice
- ½ cup honey
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
Instructions
- Thaw phyllo dough according to package directions (it may take overnight).
- Preheat oven to 350°. Lightly grease a large baking dish with butter.
- Cut phyllo sheets to size of baking dish. Cover with a clean damp towel to avoid drying out.
- Place one sheet of phyllo on the bottom of greased baking dish. Using a pastry brush, brush entire sheet with melted butter.
- Repeat layers 14 more times, for a total of 15.
- Combine walnuts, cinnamon and sugar. Sprinkle over the top of phyllo.
- Repeat layering of phyllo and butter with remaining sheets.
- Cut baklava at a diagonal into even pieces.
- Bake for 45 minutes to 1 hour, or until golden brown.
- While baklava is baking, combine water, sugar and lemon juice in a saucepan over medium heat. Let syurp boil for 5 minutes. Remove from heat, add honey, vanilla extract and orange zest. Mix to combine. Place syrup in fridge and allow to cool.
- Remove baklava from oven and pour chilled syrup over the top.
- For best results allow the baklava to soak up the syrup for at least 2 hours up to overnight. Enjoy!