msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Baklava
1 C. Pecans, Toasted (OR substitute some or all pecans with Trader Joe's Candied Pecans and reduce or omit the sugar) - and chopped/pulsed in a food processor
1 TBSP. Sugar
1 tsp. Ground cinnamon
1/2 lb. (half 16 oz. pkg) phyllo dough - 1 Sleeve
3/4 C. (1 1/2 sticks) butter – Melted (May need more)
Syrup:
1/2 C. water
1/2 C. white sugar
1/2 tsp. Vanilla extract
1/4 C. honey
1 TBSP. Lemon Juice
1/2 tsp. Lemon Zest
Preheat oven to 350 °F.
Butter the bottom and sides of a 8X8 inch pan.
Chop nuts, toss with cinnamon and sugar. Set aside.
Hold unopened sleeve next to pan and cut through the sleeve slightly larger than pan.
Open and unroll sheets, cut the stack in half.
Cover phyllo with a dampened cloth to keep from drying out as you work.
Place a sheet of dough in pan, butter thoroughly.
Repeat until you have 10 sheets layered.
Spread half nut mixture on top.
Place a sheet of dough in pan, butter thoroughly.
Repeat until you have 10 sheets layered.
Spread with remaining nut mixture.
Repeat layering and buttering with remaining sheets of dough.
The top layer should be ≈ 10 sheets.
Pour any remaining butter on top.
Using a sharp knife cut into rows ≈ 1 inch apart then turn pan and make diagonal cuts. Cut all the way to the bottom of the pan.
Bake for about 40 - 50 minutes until baklava is golden and crisp.
Make syrup while baklava is baking.
Boil sugar and water until sugar is melted.
Add vanilla, honey, lemon zest, and lemon juice.
Simmer for ≈ 20 minutes.
Remove baklava from oven and immediately pour sauce over it.
Let sit 4-6 hours or overnight at room temperature for the syrup to seep into the layers.
After baking before syrup
After adding syrup
Cut baklava
1 C. Pecans, Toasted (OR substitute some or all pecans with Trader Joe's Candied Pecans and reduce or omit the sugar) - and chopped/pulsed in a food processor
1 TBSP. Sugar
1 tsp. Ground cinnamon
1/2 lb. (half 16 oz. pkg) phyllo dough - 1 Sleeve
3/4 C. (1 1/2 sticks) butter – Melted (May need more)
Syrup:
1/2 C. water
1/2 C. white sugar
1/2 tsp. Vanilla extract
1/4 C. honey
1 TBSP. Lemon Juice
1/2 tsp. Lemon Zest
Preheat oven to 350 °F.
Butter the bottom and sides of a 8X8 inch pan.
Chop nuts, toss with cinnamon and sugar. Set aside.
Hold unopened sleeve next to pan and cut through the sleeve slightly larger than pan.
Open and unroll sheets, cut the stack in half.
Cover phyllo with a dampened cloth to keep from drying out as you work.
Place a sheet of dough in pan, butter thoroughly.
Repeat until you have 10 sheets layered.
Spread half nut mixture on top.
Place a sheet of dough in pan, butter thoroughly.
Repeat until you have 10 sheets layered.
Spread with remaining nut mixture.
Repeat layering and buttering with remaining sheets of dough.
The top layer should be ≈ 10 sheets.
Pour any remaining butter on top.
Using a sharp knife cut into rows ≈ 1 inch apart then turn pan and make diagonal cuts. Cut all the way to the bottom of the pan.
Bake for about 40 - 50 minutes until baklava is golden and crisp.
Make syrup while baklava is baking.
Boil sugar and water until sugar is melted.
Add vanilla, honey, lemon zest, and lemon juice.
Simmer for ≈ 20 minutes.
Remove baklava from oven and immediately pour sauce over it.
Let sit 4-6 hours or overnight at room temperature for the syrup to seep into the layers.
After baking before syrup
After adding syrup
Cut baklava
