Tuesday, October 14, 2014

Baklava is a seriously delicious, seriously high-butter dessert that's better than any pot brownies you've ever had.


* 1/2 pound chopped mixed nuts
* 1 teaspoon ground cinnamon
* 1 (16 ounce) package phyllo dough
* 1 cup pot butter, melted (that's 2 sticks, extra butter is optional)
* 1 cup sugar
* 1 cup water
* 1/2 cup honey
* 1 teaspoon vanilla extract
* 1 teaspoon grated lemon zest


1. Preheat oven to 325 degrees F. Grease a 9x13 inch baking dish with regular butter.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with melted pot butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven about an hour, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

It's a little extra work but so completely worth it.

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