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phyllo dough


on November 22, 2011


  • 1 package (16 ounces) phyllo dough
  • 1 pound chopped walnuts
  • 1 cup melted butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup honey


  1. Preheat oven to 250. Butter the bottom and sides of a 9-by-13-inch pan.
  2. Chop nuts into small bits. Toss with cinnamon and half of the honey.
  3. Unroll phyllo. Cut in half so it can fit in the pan and cover the dough with a dampened cloth to keep it from drying while you work. (Note: Everything with the phyllo must be done VERY quickly or it will dry out, crumble and rip.)
  4. Place two sheets of dough in pan. Brush with melted butter thoroughly. Repeat until you have eight sheets down and then cover with a thin layer of the nut mixture. Top with two more sheets of dough, butter and nuts. The top should have about six to eight sheets of phyllo.
  5. Cut squares with a sharp knife before baking. Bake for 50 minutes.
  6. While baklava is baking, boil sugar and water until sugar is melted. Add vanilla and the rest of the honey. Simmer for about 20 mins.
  7. Remove baklava, spoon sauce over it and let cool.

Source: Lexi Pandell, a Greek

phyllo dough

Be patient but move quickly when working with phyllo dough!


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