Baklava

Featured at our Honolulu Class 2/4/12 & Kapolei Saturday Class 2/18/12.

Ingredients

Baklava:
• 30 sheets phyllo dough
• ⅓-½ cup butter, melted + more to grease baking dish
• 1 cup finely chopped walnuts
• 1 teaspoon cinnamon
• ½ cup turbinado sugar
  
  Syrup:
• 1 cup water
• 1 cup turbinado sugar
• 2 Tablespoon lemon juice
• ½ cup honey
• 1 teaspoon vanilla extract
• 2 teaspoons orange zest

Instructions

1. Thaw phyllo dough according to package directions (it may take overnight). Preheat oven to 350°. Lightly grease a large baking dish with butter. Once phyllo is thawed, cut sheets to size of baking dish. Cover with a clean damp towel to avoid drying out. Place one sheet of phyllo on the bottom of greased baking dish. Using a pastry brush, brush entire sheet with melted butter. Repeat layers 14 more times, for a total of 15. Combine walnuts, cinnamon and sugar. Sprinkle over the top of phyllo. Repeat layering of phyllo and butter with remaining sheets. Cut baklava at a diagonal into even pieces. Bake for 45 minutes to 1 hour, or until golden brown. While baklava is baking, combine water, sugar and lemon juice in a saucepan over medium heat. Let syurp boil for 5 minutes. Remove from heat, add honey, vanilla extract and orange zest. Mix to combine. Place syrup in fridge and allow to cool. Remove baklava from oven and pour chilled syrup over the top. For best results allow the baklava to soak up the syrup for at least 2 hours up to overnight. Enjoy!

Yields 4-6 Servings

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