Mar 28 2008
1 (16 ounce) package Phyllo dough in 13×9 sheets
1 pound chopped nuts
3/4 cup butter
1 teaspoon ground cinnamon
3/4 cup water
3/4 cup + 1 Tbsp white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat the oven to 350 degrees F(175 degrees C). Butter the bottom and sides of a 9×13 inch pan. Melt the butter . Chop the nuts and toss with cinnamon and 1 Tbsp. Sugar. Set aside. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out as you work. Place one sheet of dough in pan, butter thoroughly. Repeat until you have 12 sheets layered. Sprinkle half of the nut mixture on top. Top with 3 layers of dough buttering between the layers. Sprinkle the rest of the nut mixture. Layer with about 12-15 sheets of phyllo brushing each layer with the melted butter. Butter the top layer generously. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
Make the sauce while the baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from the oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.