1.25 pounds ground nuts ( walnuts, pecans or almonds. Can also use a mixture)
1 cup sugar
1 teaspoon cinnamon
1 pound philo dough
1 stick butter
Combind the nuts with the sugar and cinnamon. Mix well.
Butter your 9x13 pan
lay down 3 sheets of philo brush top with melted butter.
Spinkle with nut mixture
Cover with 2 sheets of philo, brush top on with butter
sprinkle more nuts on top
Cover with 2 sheets of philo, brush top with butter
Continue to layer philo and nuts until all the nuts are gone.
Cover with 2 or 3 more sheets of philo.
Cut into diamond shape but don't cut all the way to the bottom layer. This is very important as Baklava is impossible to cut after cooking.
Spinkle with some drops of water.
Bake at 325 for 30-40 minutes. Top should be slighty browned.
Remove from oven. Cool. We let it sit over night.
Cut to the bottom of the baklava
Slowly poor hot syrup over the cooled baklava
Syrup
1 1/2 cups honey
1 cup water
1 cup sugar
2 sticks cinnamon
put all together and bring to a boil. Pour over the cooled baklava.
1 cup sugar
1 teaspoon cinnamon
1 pound philo dough
1 stick butter
Combind the nuts with the sugar and cinnamon. Mix well.
Butter your 9x13 pan
lay down 3 sheets of philo brush top with melted butter.
Spinkle with nut mixture
Cover with 2 sheets of philo, brush top on with butter
sprinkle more nuts on top
Cover with 2 sheets of philo, brush top with butter
Continue to layer philo and nuts until all the nuts are gone.
Cover with 2 or 3 more sheets of philo.
Cut into diamond shape but don't cut all the way to the bottom layer. This is very important as Baklava is impossible to cut after cooking.
Spinkle with some drops of water.
Bake at 325 for 30-40 minutes. Top should be slighty browned.
Remove from oven. Cool. We let it sit over night.
Cut to the bottom of the baklava
Slowly poor hot syrup over the cooled baklava
Syrup
1 1/2 cups honey
1 cup water
1 cup sugar
2 sticks cinnamon
put all together and bring to a boil. Pour over the cooled baklava.
