This Christmas Baklava has a strong sweet center that makes it a great dessert. If it is prepared correctly, one to two bites will be all you need to feel satisfied after one sitting, much like the local coffee. It is truly delectable, and the time spent making it is time well spent because it is well worth it. This flaky and crisp pastry is transformed into one that is tender and soft by the addition of a special syrup that is served alongside it. It is made by stacking layer upon layer of buttered phyllo that is filled with chopped nuts and dried fruit, and it is served together with the syrup.
2-and-a-half cups of honey
1 tsp. vanilla
1 milligram of lemon zest, grated
a half pound’s worth of pecans, chopped
a half pound’s worth of chopped walnuts
2-3 tablespoons’ worth of ground cinnamon
1 pound of Phyllo dough in its own individual package
1-1/2 cups butter, melted
Ingredients
- 2-and-a-half cups of honey
- 1 tsp. vanilla
- 1 milligram of lemon zest, grated
- a half pound's worth of pecans, chopped
- a half pound's worth of chopped walnuts
- 2-3 tablespoons' worth of ground cinnamon
- 1 pound of Phyllo dough in its own individual package
- 1-1/2 cups butter, melted
Instructions
Put the nuts that you have available in a bowl, and then combine them all together after you've done so. After adding some ground cinnamon and tossing the mixture until it is completely combined, set the cinnamon mixture aside.
To prepare a baking dish, get some butter and then use it.
Place two of your phyllo sheets on the bottom of this, and then spread a generous amount of melted butter over the phyllo and the top of this.
Place approximately 2.3 tablespoons worth of the nuts on top of this, and then repeat these steps as many times as necessary until all of the butter, nuts, and phyllo are used up.
Make sure that you finish it off by layering phyllo dough with six more layers on top of this. If there is any butter left over, take it and use a pastry brush to spread it over the layer that is currently on top.
Cut through each and every layer with a knife that is extremely sharp, and then ensure that you make approximately three to four slices along the length of the meat.
After that, you should take the same knife and make some diagonal cuts with it, ensuring that everything is in a nice diamond shape as you go.
Bake this in an oven that has been preheated to 350 degrees for a while, at least forty-five minutes, or until the entire mixture is golden brown and crisp.
While this is baking, bring the honey to a simmer in a saucepan, then reduce the heat so that it is almost at a boil, and stir in the vanilla and lemon zest.
As soon as the baklava is done, you should then take the honey and lemon zest mixture and drizzle it directly over the top of the baklava.
The sauce should be used to immediately cover everything, and then you should let it sit there to cool until you can touch it. If they're still somewhat adhered, slice them with the same knife you used earlier, and then serve this dish as soon as possible.