Pappas Greek’s Very Own Honey & Hazelnut Baklava
Ingredients for Greek Baklava
1 lbs mixed nuts (chopped)
1 tsp ground cinnamon
1 package phyllo dough (16 ounce)
1 cup butter (melted)
1 cup white sugar
1 cup water
1/2 cup honey
1 tsp vanilla extract
1 tsp grated lemon zest
Preheat your oven to 35oº F. Greece a 9×13 inch baking dish
Mix together the nuts and cinnamon. Unroll the phyllo and cut stack in half to fill in the dish. Cover the phyllo with a damp cloth to keep it from drying out.
Place two sheets of phyllo in the bottom of the dish. Brush heavily with the melted butter. Drizzle 2 to 3 tbl spoons of the nut mixture on the top. Repeat on all layers until the ingredients are all gone, finishing with 6 sheets of the phyllo. Using a knife, cut the baklava (all the way to the bottom) into four long rows, then diagonally to make diamond shapes.
Bake in preheated oven for 50 minutes, until the phyllo gets golden and crisp.
While the baklava is baking, mix together sugar and water in a small saucepan over medium heat and bring to a boil. Stir in the honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and quickly spoon the syrup all over it. Be sure to let cool completely before serving. Store uncovered.
This is great recipe that we use when we serve Baklava. At home this is best served with almond caramel ice-cream and a warm coffee.