Baklava

  • A middle eastern- turkish-greek dessert




    1 roll of phyllo dough (usually 9x12 inch, 20-24 sheets) thawed
    1 stick of unsalted butter
    1 tsp canola oil
    1/2 cup toasted almonds
    1/2 cup toasted walnuts
    1/2 cup toasted coconut
    1/4 cup sugar
    1 tbsp Cinnamon
    Honey


    In a food processor, process almonds, walnuts, coconut, sugar, and cinnamon,put in a little at a time. Process till finely ground. The biggest piece should be no bigger than the size of a small pea. Set aside in a bowl.In a saucepan, melt one stick of butter. Set aside Preheat oven to 325 degrees.
    Brush a baking tray evenly with melted butter.Place 2 sheets of phyllo dough on the baking try. Brush the sheets completely with butter.Repeat layering 2 sheets and brushing with melted butter till you have used 1/2 of the phyllo dough.Evenly spread out the nut/sugar mixture that you prepared earlier. Drizzle honey on top.Now start layering the phyllo dough and brushing with butter like you did earlier. till all the phyllo dough is used. For the very top layer, brush with canola oil instead of butter. Using a sharp knife, cut baklava into pieces BEFORE placing in the oven. Phyllo dough is almost impossible to cut after it has been baked.Place in the oven on the middle rack for 20-30 minutes or till top is golden brown. Watch it carefully because it burns easily. It may take up to 50 minutes. Check every 10 minutes after it has been in the oven for 20 minutes.Take the baking tray out of the oven and place on a cool surface. As soon as it comes out of the oven, drizzle as much honey as you want on top. Make sure all pieces are covered in honey.