Beautiful Baklava

Baklava is one of those amazing perfect foods that no one really is sure how to make. This crazy delicious pastry is so simple to make, but it takes a little work and a lot of butter.  I learned how to make this delicious baklava from my friend in Indy. Sarah and I worked together for almost 2 years. She is an amazing seamstress, everything she sews is perfect. While I can't re attach a button, she makes custom dresses and wedding gowns.  

The best part of the baklava is the flakey layers (from the butter).  And when you add the honey and let it sit overnight, the crispy, buttery layers of phyllo become soft, sweet, and completely addictive. I warn you that the hardest part of making baklava is after you add the honey and you want to eat the soft little bits on top. DON"T!  The baklava is so much better if you don't mess with it while it is absorbing the honey. I know this is hard, but it is a truly amazing treat to make.  

 Enjoy! 

2 cups good honey

2 sticks (1 cup) unsalted butter, melted

1 lb. phyllo dough, 1 package

1½ cup sugar

3/4 cup ground Almonds I use almond meal (Trader Joe's)

2 tablespoons cinnamon

1 teaspoon rose water (optional)

Melt butter and lightly spread butter on the bottom and sides of a 9 x13” glass pan. In a bowl, mix the cinnamon, sugar, and almonds, set aside. Using all of the dough, spread 1 layer on the pan, brush with butter, and repeat for 5 or 6 layers. Spread ½ cup of the nut mixture evenly. Continue until all of the phyllo is gone. Before the spreading the butter on the top of the last piece of phyllo, cut the dough into small small squares or triangles. Trust me, it is hard to cut the buttery phyllo dough, but it is almost impossible to cut the baked phyllo dough. Then butter and sprinkle the final nut mixture over the top. Bake 1 hour and 15 minutes at 325˚ . Do not let the top brown or burn. Once golden, warm the honey under warm, running water; pour the honey evenly over the baklava. Let it sit out over night, cover with plastic.