If you’re craving something sweet that has a wonderful crispy-light and nutty texture, try my Mom’s baklava recipe. It makes a great addition to the holiday dessert table. Enjoy!
4 cups California walnuts (1-16 oz. package), finely chopped
½ cup sugar
1 tsp. ground cinnamon
1 pound phyllo
1 cup butter, melted
1 12-oz. jar of honey
About 2 ½ hours before serving or up to 2 days ahead:
1. Grease 13” by 9” baking dish. In large bowl, combine chopped walnuts, sugar and ground cinnamon until blended; set mixture aside.
2. In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with melted butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13” by 9” rectangles.
3. Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers. If necessary, overlap smaller sheets of phyllo to make 13” by 9” rectangles. Sprinkle 1 cup walnut mixture evenly over phyllo.
4. Repeat step 3 two more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over the top of the dish. With a sharp knife, cut just halfway through all of the layers making a diamond pattern that would yield 28 servings. Bake in 300 degree (F.) oven 1 hour and 25 minutes or until top is golden brown.
5. Meanwhile, in a 1-quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey over baked Baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
To serve: With sharp knife, finish cutting through layers. Makes 28 servings.