Baklava II

• 1 lb (450 g) nuts (any type, but preferrably pistachios or walnuts)
• 1 tsp (5 ml) ground cinnamon
• 1 lb (450 g) phyllo dough
• ½ cup (120 ml) butter
• 1 tsp (5 ml) vanilla extract
• ⅓ cup (80 ml) honey
• ⅔ cup (160 ml) white sugar
• ¾ cup (180 ml) water

Ingredients for 8 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine the nuts and cinnamon in a blender. Blend the nuts into a fine powder, being careful not to form a paste.

   Blender
2. 2

   Melt the butter in a saucepan over medium heat, then set aside.

   Stovetop
3. 3

   Line a baking pan with parchment paper.

4. 4

   Count the number of sheets of phyllo dough and divide it by eight. Arrange one-eighth of the sheets in the bottom of the pan, on the parchment paper.

5. 5

   Divide the chopped nuts into seven equally sized portions.

6. 6

   Brush the phyllo dough with melted butter, and evenly distribute one portion of chopped nuts over the dough.

7. 7

   Arrange another eighth of the phyllo sheets on top of the nut layer.

8. 8

   Repeat the buttering and layering of nuts and phyllo until you have used up all the phyllo sheets and chopped nuts.

9. 9

   Using a sharp knife, radially cut the baklava into eight equally sized portions shaped like the British flag.

10. 10

    Bake the baklava for 25 minutes at 350°F (180°C). Remove from the oven, and let cool slightly.

    Oven
11. 11

    Mix the vanilla extract, honey, sugar, and water in a clean saucepan. Boil over medium heat until it becomes a very thick and viscous syrup of slightly over 1 cup (240 ml). Remove from the heat, and let cool slightly.

    Stovetop
12. 12

    Pour the syrup on top of the baked baklava, coating each portion of the baklava evenly with syrup.

    Oven
13. 13

    Let everything cool fully before serving.