Baklava

Ingredients

For the syrup:

2 cups water

1.5 cups sugar

3/4 cup honey

2 tablespoon fresh lemon juice

1 tablespoon lemon zest

1 teaspoon rose water or orange blossom water

For the baklava:

1 pound chopped walnuts, pistachios, hazelnuts and/or almonds (about 3 cups).

1/4 cup confectioners' sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon cardamom

3/4 teaspoon pure vanilla extract

Pinch of salt

2 sticks unsalted butter, melted

18 sheets frozen phyllo dough, thawed

Directions

Make the syrup first, this allows it to cool completely before adding to the baklava. It is necessary to add cooled syrup to hot baklava, this ensures the crispiness of the baklava.

Bring 2 cups water to a boil in a medium saucepan, add the sugar and honey and allow to simmer over medium heat for about 10 minutes, stirring occasionally.

Reduce the heat to medium low; simmer until the sugar is dissolved and the syrup is thick enough to coat the back of a spoon, about another 10 minutes. Remove from heat, stir in the lemon juice, zest and rose water.

Pour into a glass container and refrigerate until ready to use.

Make the baklava:

Preheat to 375 degrees F.

Pulse the nuts, confectioners' sugar, cardamom and cinnamon in a food processor until coarsely ground.

Transfer to a bowl and stir in the vanilla and salt.

Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter.

Trim the phyllo to 9 by 13 inches, cover with a damp towel so it does not dry out.

Note: You can use any size baking dish; you'll just need to trim the phyllo dough to fit. Try not to use a glass dish though as it is not a good conductor of heat.

Lay 1 sheet of phyllo in the prepared baking dish and brush with butter.

Repeat with 5 more sheets of phyllo, buttering each sheet.

Sprinkle about 3/4 cup of the nut mixture evenly over the phyllo stack.

Continue, add 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture. Repeat this process twice more, using 2 sheets of phyllo, buttering each sheet, sprinkle with 3/4 cup nut mixture.

Cut the baklava into triangles or whatever shape you'd like.

Place in your preheated oven and bake until golden brown and crisp, about 40 minutes.

Remove from the oven and pour the prepared syrup evenly over the top. You will hear a sizzling sound, this is good.

Let the syrup soak in, at least 2 hours.

Serve and Enjoy!