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Ingredients: 1/6 Ounce(s) cinnamon 163/625 Pound(s) sugar 15 479/1418 Ounce(s) walnuts or pecans 326/625 Pound(s) melted butter 1 thawed phyllo 12 Ounce(s) honey Directions: Butter a 13x9x2 baking dish. Cut phyllo in half crosswise, and cut each half to fit pan. Discard trimmings. Work with one sheet of phyllo at a time, keeping remaining sheets covered with a slightly damp towel. Layer 6 sheets of phyllo in dish, brushing each sheet with melted butter. Combine walnuts, sugar, and cinnamon; stir well. Sprinkle 1 cup walnut mixture over phyllo in dish. Top with 6 sheets of phyllo, brushing each sheet with melted butter. Repeats procedure 3 times with remaining walnut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes using a sharp knife, cutting to but not through bottom layer of pastry. Bake at 300° for 1 hour and 20 minutes or until browned. Let cool completely in dish wire rack. Heat honey in a small saucepan over medium heat until hot (do not boil). Drizzle hot honey over baklava. Cover baklava, and let cool at least 1 hour. To serve, cut through bottom layer of pastry. Comments: Working with phyllo is always difficult, just do your best it usually works out all right.
Check some related videos Similar recipes: Baklava syrup Thaw frozen baklava, then bake in moderate over at 350F for about 45 min to 1 hour, or until baklava is crisp and golden brown in color. START THE SYRUP AT THE SAME TIME WHEN YOU PUT THE BAKLAVA IN THE OVEN. The syrup will be cooling while the baklava i Apple baklava Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust. Prep time: 1 hour plus cooling Baking time: 35 to 40 minutes Apple Layer: Peel and slice apples. Melt butter Baklava (lebanese) Preparation : Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer. Then continue layering buttered Baklava ii Preheat the oven to 325. Butter the bottom and sides of a 13x9-inch baking pan. Finely chop or coarsely grind the 3 cups of toasted nuts. Stir together in a separate bowl the 1/4 cup of sugar, grated lemon zest and ground cinnamon. Melt the butter in a Baklava (walnuts and almonds) In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool. In a large bowl, combine the wal Almond baklava (baklavas me amygdala) Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a medium size baking pan with melted butter. Lay 4 baklava phyllo leaves in the pan, buttering each beforehand. Lay more phyllo on top, this time without buttering them. Spr