Snack

Baklava is for Snack.

Baklava takes 60 minutes to prepare.

Baklava takes 35 minutes to cook.

Baklava makes 18 servings.

The ingredients for Baklava are:

1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped almonds
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup honey
1 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract

Here is how you make Baklava:

Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. 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 whole stack in half 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. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.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.Make sauce while baklava is baking. 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. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.-----------------------------------------------NOTE this is not meant as a healthy treat, its just that a treat, meant to have on special occasions and in moderation.Number of Servings: 18Recipe submitted by SparkPeople user NYXWOLFWALKER.

The nutritional information for Baklava is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 312.3

• Total Fat: 17.9 g
• Cholesterol: 29.8 mg
• Sodium: 124.2 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 1.8 g
• Protein: 4.2 g