Serving: 40 pieces | Type: Pastry/Baking
Ingredients:
Phyllo | 1 (16 ounce) package |
Mixed chopped nuts | -1 lb |
Butter (melted) | -1 cup (1 stick) |
Water | -1 cup |
White Sugar | -1 cup |
Rose extract | -1 tsp |
Honey | -½ cup |
Method:
- Preheat oven to 325 degrees F.
- Chop nuts and Set aside.
- Melt the butter and keep it aside.
- Unroll phyllo dough and cover phyllo with a dampened cloth to keep from drying out as you work.
- Apply the melted butter to the pan liberally.
- Place two sheets of dough in pan, butter thoroughly. Sprinkle 2 – 3 tablespoons of nut mixture on top or until the sheet is completely covered.
- Then place another two sheets of dough, butter, nuts, layering as you go.
- The top layer should be about 8 sheets deep. Apply butter to the top layer also.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows and then make diagonal cuts.
- Bake for about 50 minutes until baklava is golden and crisp.
- Meanwhile make sauce while the baklava is baking. Boil sugar and water until sugar is melted.
- Add honey and simmer for about 20 minutes.
- After it thickens like maple syrup add the rose extract and set it aside, until the baklava has baked.
- Remove baklava from oven and immediately spoon sauce over it.
- Let it cool. Leave it uncovered as it gets soggy if it is wrapped up.
- Allow it to cool down and then serve it as it is or with ice cream.