Homemade Baklava

This recipe is one that is very dear to me, although I changed things up a bit. My mother's favorite Syrian dessert growing up was Baklava, and it holds major cultural significance to me. I really hope you enjoy this recipe, and the process that goes with it. A labor of ❤️.

  • 16 ounce) package phyllo dough

  • 1 pound chopped pistachios

  • 1 cup butter

  • 1 teaspoon ground cinnamon

  • For the syrup:

  • 1 cup water

  • 1 cup white sugar

  • 1 teaspoon vanilla extract

  • 1/2 cup honey

  1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

  2. Chop nuts and toss with cinnamon. Set aside.

  3. Unroll the phyllo dough. Make sure the whole stack in half to fit pan.

  4. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle the nut mixture, enough to cover on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

  5. 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 the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

  6. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

  7. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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