Baklava

Who has dessert after lunch? I do! And today, I'm making baklava.

It's simple, just time consuming. Don't ever let anyone tell you otherwise.

Preheat the oven to 375F.

You need:

1 package phyllo dough
2 sticks BUTTER, softened (don't you DARE profane this with margarine!)
1 pound nuts, finely ground (today, I'm using walnuts and pecans.)
2 cups sugar
4 tbs cinnamon
1 tbs cloves
12 ounces (1 small bear) honey

Combine the nuts, sugar, cinnamon and cloves in a bowl and set aside. Reserve 5 sheets of phyllo, keeping well wrapped.

Generously butter a 9x13 glass baking dish. Place a sheet of phyllo into the dish and butter it. Repeat until you have 5 sheets down.




Cover with 1/4 inch of the nut mixture, then drizzle generously with honey.



Repeat - 5 sheets of buttered phyllo, followed by nuts and honey, until you're out of nuts. Lay your last 5 phyllo sheets on top, buttering each one. Be certain to butter the top sheet well.

Bake at 375F for 10 minutes, then reduce the heat to 350 and bake for another 25 - 35 minutes. You'll have to keep a close eye on it - when it's golden and puffy and the house smells of cinnamon and cloves, it's done.

What? Syrup? Yep, next post. First, I have to finish putting that pan of baklava together.