2. Greek Baklava
- 1 pound package of phyllo dough
- 1 pound of chopped nuts
- 1 cup of butter
- Tsp of cinnamon
- A cup of water
- A cup of white sugar
- Tsp of vanilla
- ½ cup of honey
To make:
Preheat the oven to 350 degrees. Butter the sides and bottom of a 9 x 13 baking dish. Chop up the nuts and toss with the cinnamon. Unroll the phyllo dough. Cut the stack in half to fit into the pan. Cover with a damp cloth to keep moist. Place 2 sheets in the pan and butter. Repeat until there are 8 sheets layered. Sprinkle 2 tbsp of the nut mix on top. Top with 2 sheets of dough, more butter, then nuts. Continue to layer until you have about 7 layers. Cut into squares all the way through. Bake for 50 minutes or until it becomes golden. While baklava is baking, make the sauce by boiling the water and sugar until sugar dissolves. Add in the honey and vanilla. Simmer for 20 minutes. Remove the baklava from the oven and pour the sauce over it. Let cool and serve.