Grab your gear! One box of phyllo (or make it if you're super motivated), 1 pound of nuts (whatever you want), half a cup of butter and 1 teaspoon of cinnamon. Mix the cinnamon with the nuts
.Turn your oven on- 350. 
Start layering... so freaking boring... phyllo, butter, nuts, phyllo, butter, nuts... wash, rinse, repeat. Did I mention you should butter the pan? Cut the baklava before baking- trust me here.
While this is baking (usually 30-35 minutes in my oven) boil together one cup of water, half a cup of sugar and half a cup of honey. Or if you want to sub the honey, use maple syrup (Aunt Jemima is not maple syrup). Let it simmer for about 20 minutes. Cool. When the baklava comes out of the oven, let it rest for about half an hour and then pour the syrup all over, every bit, every piece. Let it cool down at room temp. Do not cover or put in the fridge. DO NOT. It will get far too sticky. 
The pan is gone. They were good.
Start layering... so freaking boring... phyllo, butter, nuts, phyllo, butter, nuts... wash, rinse, repeat. Did I mention you should butter the pan? Cut the baklava before baking- trust me here.
While this is baking (usually 30-35 minutes in my oven) boil together one cup of water, half a cup of sugar and half a cup of honey. Or if you want to sub the honey, use maple syrup (Aunt Jemima is not maple syrup). Let it simmer for about 20 minutes. Cool. When the baklava comes out of the oven, let it rest for about half an hour and then pour the syrup all over, every bit, every piece. Let it cool down at room temp. Do not cover or put in the fridge. DO NOT. It will get far too sticky. 
The pan is gone. They were good.
1 comment:
ohmygodthatlooksgoodi'mstarvingnow!!!!
:)
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