INSTRUCTIONS
1 ) Mix nuts together in a large bowl and toss with the ground cinnamon. Set aside.
2 ) Butter a 9×13 inch baking dish.
Place 2 sheets of phyllo in the bottom of prepared dish. Brush generously with melted butter.
3 ) Sprinkle 2-3 tablespoons of nut mixture on top. Repeat layers until all the nuts, butter, and phyllo are used.
4 ) End with about 6 layers of phyllo on the top. If you still have some butter left, brush it over the top layer.
5 ) Using a very sharp knife, cut through all layers of the baklava. Cut 3-4 sliced length-wise.
6 ) Then make diagonal cuts to make diamond shapes.
7 ) Bake in a heated 350-degree oven for about 45 minutes, until golden and crisp.
8 ) While baklava is baking, heat honey in a saucepan until close to boiling. Stir in vanilla and lemon zest.
9 ) When baklava is done baking, immediately pour the honey mixture over the top.
10 ) Let cool completely in the pan.
BAKING AND PRESENTATION
It’s an art to get that right golden and crisp texture. Here are some tips to help you make better Baklava:
Watch the oven carefully so that it doesn’t get too brown.
Try putting together different kinds of nuts to get a unique flavor.
To make the Baklava look nicer, sprinkle it with a small amount of freshly chopped nuts.
For a full taste experience at your holiday table, serve your Christmas Baklava with a fresh cup of coffee or a glass of dessert wine.
HOMEMADE FUNNEL CAKE
STORAGE AND LEFTOVERS
Don’t worry if, by some chance, you have extra food. How to keep them:
Put plastic wrap or foil over the Baklava to keep it from drying out.
Keep at room temperature for up to a week, or put in the fridge to keep fresh longer.
For longer keeping, you could freeze individual pieces. Make sure they are well wrapped to keep them from getting freezer burn.
