1 pound chopped pecans, walnuts, pistachios and/or almonds
1 tsp ground cinnamon …………… 1 cup white sugar
1 (16 ounce) package phyllo dough (frozen is fine)
1 cup (2 sticks) butter, melted……1 cup water
1/2 – 3/4 cup honey ………………..1 tsp vanilla extract
1 tsp grated lemon or orange zest
Preheat oven to 350. Butter (or baking spray) a 9x13” baking dish. Thaw phyllo dough (if frozen)
Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out (VERY IMPORTANT)
Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2-3 TB nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
Using a SHARP knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes. ~
Bake in preheated oven 40-50 minutes, until golden and crisp.
While baklava is baking, combine sugar and water in small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and zest; reduce heat and simmer 20 minutes. ~
Remove the baklava from the oven and IMMEDIATELY spoon the syrup over it. Let cool completely before serving. Store uncovered.
(Freezes well)
TIP: Nice to serve these in individual cupcake papers