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Baklava

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts sweetened with a thick spiced syrup and honey. It is a typical recipe from the regions of the former Ottoman Empire, specially Greece. It is said that the Assyrians around 8th century B.C. were the first people who put together a few layers of thin bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This early version of baklava was baked on special occasions and festivities. In fact, historically baklava was considered a food for the rich until mid-19th century. Looks quite ellaborate and complicated. Is it really? Absolutely not... Butter, sugar, phyllo and lots of nuts make for a satisfying dessert that will please even the most picky palate...Test yourself and treat your guests with this middle eastern delight. 

Baklava Recipe
(Yield: 18 servings)

Ingredients:
-1 (16 ounce) package phyllo dough
-1 pound chopped nuts
-1 cup butter
-1 teaspoon ground cinnamon
-1 cup water
-1 cup white sugar
-1 teaspoon vanilla extract
-1/2 cup honey
 
Directions:
-Preheat oven to 350 degrees F(175 degrees C). -Butter the bottoms and sides of a 9x13 inch pan.
-Chop nuts and toss with cinnamon. Set aside.
-Unroll phyllo dough. Cut to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. 
-Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. 
-Sprinkle 2 - 3 tablespoons of nut mixture on top. -Add two more sheets of dough, butter, then nuts and go layering until you have enough pastr yo have a 6 - 8 sheets top layer
-Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
-While the baklava is in the oven, boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 
-Remove baklava from oven and immediately spoon sauce over it and let cool before serving



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