Bak a laka laka va

You want to use up that phyllo dough that you thought you'd get creative with when you had friends over? Remember? You were going to make that killer savory tart for dinner but then looked at the recipe and thought it was far too complicated...which it wasn't but anything over five ingredients and you start breathing heavy. It's ok, really, one step and one ingredient at a time.

You will do fine. Savory or sweet. But here is the sweet.

Honey.

Oh, Honey, dear, I love you.

You make everything taste so wonderful and natural and naturally wonderful. It just feels wonderful to be so natural with you.

Yeah, enough of that. Make some baklava. Take it over to the next book club meeting or to your in-laws and surprise everyone with how delicious you are. I mean how delicious your baklava is because it was made with love. How happy it will make them. Because...

Happiness is homemade.

Right?

Ok...step by step there it is...it's addicting. I have eaten nearly a third of the pan I made. I suggest maybe having a friend there to help control your sweet tooth. Or indulge because there is a blizzard outside and you're not going anywhere, anyway!

Happy Baking, Amanda :)

***

Baklava:
1 lb. of chopped nuts
(almonds, walnuts, or pistachios are best,
or use a combination of them like I did)
1 lb of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves

Syrup:
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
Finely ground pistachios for garnish (optional)

Directions:

Lightly grease a 9x13 pan and set the oven to 350°F.

Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.

Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.

Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.