Ingredients
2 cups walnuts, coarsley chopped
10 Tablespoons butter, melted
1/3 cup GOLDEN BLOSSOM HONEY
1/2 teaspoon cinnamon
10 sheets of phyllo dough, defrosted
1/2 cup GOLDEN BLOSSOM HONEY, to drizzle on top
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Preheat oven to 425°. Butter a 9″x13″ baking dish.
Place walnuts in a medium bowl. Stir in 5 Tablespoons of melted butter, 1/3 cup honey and cinnamon. Brush the tops of five sheets of phyllo with 2 Tablespoons of melted butter and layer them in the prepared baking pan.(Don’t worry if sheets tear apart).
Spread walnuts evenly on top. Brush the tops of remaining five phyllo sheets with 2 Tablespoons butter. Place on top of filling. Fold in overhanging phyllo sheets and brush top thoroughly with remaining 1 Tablespoon of butter, being sure to cover out to edges with butter.
With a sharp knife, gently slice baklava on the diagonal into 1-1/2 inch strips. Turn pan, slice again on the diagonal, forming diamond shapes.
Bake in center of oven for 15-20 minutes, or until golden and crisp.
While baklava is baking, heat ½ cup honey in a pan to warm. When baklava has finished baking, drizzle warm honey over top. Let cool thoroughly. Store in an airtight container.
Yields: Approximately 40 pieces.
Place walnuts in a medium bowl. Stir in 5 Tablespoons of melted butter, 1/3 cup honey and cinnamon. Brush the tops of five sheets of phyllo with 2 Tablespoons of melted butter and layer them in the prepared baking pan.(Don’t worry if sheets tear apart).
Spread walnuts evenly on top. Brush the tops of remaining five phyllo sheets with 2 Tablespoons butter. Place on top of filling. Fold in overhanging phyllo sheets and brush top thoroughly with remaining 1 Tablespoon of butter, being sure to cover out to edges with butter.
With a sharp knife, gently slice baklava on the diagonal into 1-1/2 inch strips. Turn pan, slice again on the diagonal, forming diamond shapes.
Bake in center of oven for 15-20 minutes, or until golden and crisp.
While baklava is baking, heat ½ cup honey in a pan to warm. When baklava has finished baking, drizzle warm honey over top. Let cool thoroughly. Store in an airtight container.
Yields: Approximately 40 pieces.
