On the Menu: Baklava

I certainly hope baklava makes the "things you think of when you think of Greece" list.

Honestly, how could it not? Nuts + sugar + honey + butter + filo dough = AWESOME!

I had just enough of leftover phyllo dough to make these yummy treats. The boys were skeptical about them at first...but they ate it up! It was a nice way to end Greek Week.

The baklava didn't survive the next morning. (Guilty. Very guilty.)

Baklava (original recipe here)
Serves 4-6 (or if you are gluttons, serves 3)

4oz filo dough (half package)
1/4 lb chopped walnuts, almonds, or pistachios (or a mixture)
1/4 cup butter, melted
1/4 tsp ground cinnamon
1/4 cup water
1/4 cup white sugar
1/2 tsp vanilla
2 Tbs honey

1. Preheat oven to 350 degrees. Butter the bottoms and sides of a bread pan (either a 8.5 x 4.5 or 9 x 5 is fine).
2. Finely chop nuts and mix with cinnamon. Set aside.
3. Unroll filo dough and cut in half to fit pan. Cover with a lightly dampened cloth to keep from drying out as you work. Place 2 sheets of dough in the pan, butter, and repeat until you have 8 sheets layered.
4. Sprinkle nut mixture on top layer.
5. Cover with another 8 sheets of dough, buttering every 2 sheets (just like you did to the bottom layers).
6. Using a sharp knife, cut diamond or square shapes through the baklava to the bottom of the pan. Bake for about 25-30 minutes, or until golden and crisp.
7. Make sauce in the last 5 minutes of baking: boil sugar and water until sugar has dissolved. Add vanilla and honey. Simmer for five minutes (mixture will thicken slightly).*
8. Remove baklava from oven and spoon sauce over it immediately. Let cool.

* I made the sauce right after I put the baklava in the oven...which turned out to be a big mistake. The glaze became too thick to spoon on top of the baklava.