1 cup (240g) butter, melted (use only butter, not margarine)
Syrup
1 cup (200g) granulated white sugar
1 cup (240ml) water
½ cup (170 g) honey
1 tablespoon vanilla extract
1 tablespoon grated lemon zest
Instructions
Preheat oven to 350℉ (177℃) .
In a large bowl, combine chopped nuts and cinnamon. Set aside.
Carefully unroll the phyllo dough and cut it to fit the dish. To prevent dough from drying out and cracking, keep a slightly damp cloth over the dough throughout the assembling process.
Brush melted butter on a 9x13 baking dish (I use a glass dish).
Start by placing 3 sheets of dough in the bottom of the prepared dish.
Evenly sprinkle approximately 6 tablespoons of nut mixture on top.
Assemble
To layer the baklava, repeat steps 5 and 6 only using two sheets of dough instead of the initial 3 for all the middle layers until nut mixture is finished. Use remaining 5 or 6 sheets of dough for the final layer.
Using a sharp knife, cut in half lengthwise all the way through. Make two more cuts lengthwise, ending in four long rows. Next, cut 9 diagonal rows.
Carefully pour melted butter over top.
Bake uncovered in preheated oven approximately 50 minutes until golden brown.
Syrup
Combine sugar and water in a small saucepan. Bring to simmer while stirring.
Stir in honey, vanilla, lemon zest. Reduce heat to low for approximately 20-25 minutes.
When baklava is done baking, immediately and carefully pour syrup over it. Let cool completely uncovered.
Notes
Store uncovered. Will keep for approximately 4 days, if there’s any left!
Recipe by The Pastry Palette at http://thepastrypalette.com/baklava/