Just waiting for my annual Christmas Baklava to cool. Yumm!!! Baklava (by Gina Ables) 1+ 16 oz package phyllo dough 1 pound chopped pecans 1 cup melted butter 1 teaspoon ground cinnamon ½ cup sugar Glaze 1 cup water 1 teaspoon vanilla 1 cup sugar ½ cup honey 1 teaspoon dried orange peel Preheat oven to 350°. Brush a 9”x 13” jelly roll pan with melted butter. Stir chop nuts with cinnamon and sugar. Set aside. Unroll one section of the phyllo dough. Place 2 sheets of dough in the pan (it’s ok to cut it to fit and ok if it overlaps some). Brush with butter. Repeat until you have 6-8 sheets layered. Sprinkle with about 4+ tablespoons of nut mixture. Top with 2 sheets of dough, butter, nuts, layering as you go. The top layer should be 6-8 sheets of dough. Butter top layer. Cut all the way through the bottom into approximately 24 squares, and then cut again diagonally into triangles. (I do 4 long rows by 6 short rows, and then cut diagonally.) Bake for about 50 minutes until golden brown. While baklava is baking, make the glaze. Boil sugar and water until sugar is completely melted. Add vanilla, honey and dried orange peel. Simmer for about 20 minutes. Remove baklava from oven and IMMEDIATELY spoon glaze over it. (It will sizzle.) Let it cool and place in the extra large cupcake papers. Do not cover until completely cooled.
Posted on: Sun, 14 Dec 2014 04:06:37 +0000
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