BAKLAVA
1 pkt phyllo pastry
1 cup melted butter
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon Vanilla
1 teaspoon grated lemon zest
Nuts of your choice chopped. About 300 g
1 teaspoon ground cinnamon
Preheat oven 175 ºC. Baking tray, well buttered
Toss together cinnamon and nuts.
Unroll pastry and cut whole stack in half. Cover with damp cloth.
Place two sheets in bottom of dish. Brush with melted butter. Sprinkle some of the nut mixture over pastry. Repeat layers until all ingredients are used, ending with about 6 sheets of pastry, brush with butter. Using a sharp knife cut through all layers – into 4 long rows. Then cut diagonally to make diamond shapes. Bake 50 minutes until golden brown and crisp. Combine sugar and water in a small saucepan and bring to boil. Stir in honey, vanilla and lemon zest. Reduce heat and simmer 20 minutes. Remove baklava from oven and spoon syrup over sprinkle with a few chopped nuts. Allow to cool well before serving.
I serve with Greek yogurt. Delicious.
Bron- Sandy Watters