The best perk of Baklava is that it thrives on being made and forgotten for a day! Adding a cinnamon whipped honey takes this traditional dish to the next level!
Cinnamon Honey Baklava
(phyllo dough, pistachios, + cinnamon whipped honey)
Makes 1 (9x13) pan
What you need:
1/2 (16oz) package of phyllo dough, defrosted
1-pound chopped nuts (we used lightly salted pistachios and natural walnuts)
1 cup (2 sticks) butter, melted
1 (12 oz) jar Savannah Bee Company® Cinnamon Whipped Honey
1/4 cup water
1 teaspoon vanilla extract
What to do:
1. Wash Up!
2. Preheat oven to 350º F. Butter the bottoms and sides of a deep 9”x13” pan.
3. Build the Baklava: Unroll phyllo dough and trim the size to exactly fit your pan. Cover the phyllo dough with a VERY lightly moistened towel to keep the thin sheets from drying out. Start by putting two sheets into the pan and brushing the top with a generous amount of melted butter. Repeat 3 times. Next sprinkle the top layer with chopped nuts, top with two sheets of phyllo, brush with butter, sprinkle with nuts, layering until you have only 6 sheets left. The top 3 sets (6 sheets) should just be butter between each sheet of phyllo.
4. Cut and Cook the Baklava: Using a sharp knife, cut your desired grid into the baklava, being sure to get through to the bottom of the pan. Bake for 50 minutes - 1 hour until golden and crisp.
5. Make the Sauce: Near the end of baking, bring honey and water to a simmer until honey is dissolved. Add vanilla and simmer for 15 to 20 minutes.
6. Finish the Baklava: After removing the baklava from the oven, immediately spoon and pour the sauce over the baklava. It will sizzle a great deal. That’s ok!
To Serve: Let cool one hour and serve with a spoonful of Greek yogurt if desired.
Table Talk: You’ll often hear the phrase “Ya Mas” when toasting in Greece. It means “to our health”. How many languages can you toast in?