A very simple, yet delicious, Baklava recipe. Be sure to store uncovered to preserve its crispy bite!
In a medium saucepan, boil your water and 1 cup of sugar until dissolved. Reduce heat, and stir in honey and vanilla extract. Simmer for 15-20 minutes.
Set aside to cool.
Spread nuts evenly out onto a cookie sheet. Sprinkle with cinnamon and 1T of sugar. Mix together.
Bake in the oven at 350 degrees F for 8 minutes, stopping halfway to toss the nuts.
Butter your 9x13 pan thoroughly, covering the bottom, corners, and edges.
If the phyllo dough is too large, cut the edge(s) to fit the pan.
Add two sheets of phyllo dough to the bottom of the pan.
Using your pastry brush, spread melted butter over the surface of the dough. Cover completely.
Repeat steps 3 and 4 until 8 total sheets have been layered (4 layers overall).
Be sure to butter the top of the 8th sheet, then spread 3 T of the nut mixture over the top.
Add another two sheets of dough, and top with butter.
Repeat steps 6 and 7 until there are only 8 total sheets of dough LEFT.
Layer the final 8 sheets like you did at the start, two at a time with butter in between. Be sure to butter the last layer.
Freeze for 20 minutes.
Cut into triangles.
Tip: Cut two lines horizontally, and three lines vertically. Then cut each rectangle diagonally. (Triangles! ;-))
Bake at 325 degrees F for 48-50 minutes, or until the Baklava turns a nice golden brown over the surface.
Immediately after removing the Baklava from the oven, spoon the cooled honey mixture over the top. Be sure to cover the entire surface.
Allow to cool.
And that's it!