baklavapinterest
The Pioneer Woman

Here’s how you make it:

First: Imagine a photo of a package of phyllo dough. Thank you for your cooperation.

Now, about the phyllo dough: It’s sold in frozen packages, so you need to remove the package from the freezer and let it thaw in the fridge 24 hours before you want to make the baklava. Then, about an hour beforehand, remove the package from the fridge and let it sit on the counter.

Image (1) 6496402711_86d215baba_z.jpg for post 10431pinterest

When you’re ready to make the baklava, throw chopped pecans or walnuts into a bowl or onto a baking sheet. Sprinkle on a teaspoon of cinnamon and toss them around to combine. Set these aside.

Image (2) 6496405125_39132b3643_z.jpg for post 10431pinterest

Preheat the oven to 350°F, then butter a rectangular baking pan.

Then melt plenty of butter ’cause you’re gonna need it.

Image (3) 6496404581_0256d6941d_z.jpg for post 10431pinterest

Unwrap the phyllo and lay the sheets flat. Size up how they compare to the size of the baking pan, and use a sharp knife to trim them if necessary in order for them to fit. Then set 2/3 of the package over to the side and cover it with a piece of plastic wrap, then a slightly damp towel on top of the plastic wrap. (The phyllo dries out very, very quickly, so work fast! Only retrieve a few sheets at a time as you need them.)

Image (4) 6496405805_c3c7a69f10_z.jpg for post 10431pinterest

Brush the entire surface of the top sheet of phyllo with melted butter.

Image (5) 6496405421_48a05cd4a1_z.jpg for post 10431pinterest

Then grab that sheet and the sheet underneath it (total: two sheets!) and place them in the bottom of the baking pan, butter side down, pressing lightly to fit into the pan.

Image (6) 6496406425_e06983f317_z.jpg for post 10431pinterest

Repeat this with two more sheets…then two MORE sheets. So now, you now six sheets of phyllo dough, three of them buttered, in the bottom of the pan.

Image (7) 6496406901_366c6e9a2a_z.jpg for post 10431pinterest

Brush the top sheet with butter, then arrange the nuts in a single layer.

Image (8) 6496407361_2072bf5975_z.jpg for post 10431pinterest

Next, repeat the butter-then-lay-on-two-sheets-of-phyllo step, butter side face down.

So the layers so far, starting at the bottom:

Buttered sheet of phyllo face down
Another sheet on top of that
Buttered sheet of phyllo face down
Another sheet on top of that
Butter the top
Layer of nuts
Buttered sheet of phyllo face down
Another sheet on top of that

Geez. And here’s a note: If it’s easier to remember, you can just butter every single layer of phyllo before laying it on the next piece. I do every other sheet like this because I’m not sure buttering every sheet is absolutely necessary, and the syrup at the end makes everything nice and moist.

Image (8) 6496407361_2072bf5975_z.jpg for post 10431pinterest

After that, repeat with another two or three layers of nuts, topping each layer of nuts with two sheets of phyllo.

Image (9) 6496407753_54461f020c_z.jpg for post 10431pinterest

End with a total of four to six sheets of phyllo, buttering the top layer (which I forgot to do before cutting, so I had to do it after.) Then, with a very sharp knife, make a cut from one corner to the next.

Image (10) 6496408379_0c42c5da89_z.jpg for post 10431pinterest

Then continue making a diagonal criss-cross pattern with the knife until you have a bunch of diamond-shaped pieces. (This is much easier if you butter the top sheet first! Don’t be like me.)

Place the pan in the oven for 45 minutes or so, until it’s nice and golden brown and crisp and beautiful.

Image (11) 6496403183_72944a1a40_z.jpg for post 10431pinterest

While the baklava is baking, add some butter to a saucepan with plenty of honey.

Image (12) 6496403555_0143a5af10_z.jpg for post 10431pinterest

Add some sugar…

Image (13) 6496404185_1e0321386a_z.jpg for post 10431pinterest

A good amount of vanilla…and a little water. Bring this to boil, then reduce the heat to low and let it simmer and thicken while the baklava continues to bake. Remove it from the heat and let it sit for 10 to 15 minutes.

Then, this is important: Please be like me and remove the baklava from the oven and immediately drizzle the honey mixture over the top, starting with about half the mixture and working your way up until you think the baklava has enough stickiness and moisture. But by all means, completely forget to photograph this process! But only if you want to be like me.

(Sorry.)

Image (14) 6496410303_fd254aa0e4_z.jpg for post 10431pinterest

The most important thing, though, is to let the baklava sit, uncovered, on the counter for several hours before you dig in.

Image (15) 6496411293_859595c296_z.jpg for post 10431pinterest

It needs to do that for the stickiness to really set in and for the flavors to meld and merge and for the whole thing to hold together.

Image (16) 6496411735_60c675f811_z.jpg for post 10431pinterest

Baklava
You’ll love it with your coffee.
You’ll love it with your Sprite.
You’ll love it in the morning.
You’ll love it in the night.

Try baklava soon! It’s fun to make, and you can alter the filling ingredients in so many interesting (if unconventional) ways: mini chocolate chips, raisins, different nuts…you can even add flavored syrups to the honey mixture. Such a treat!