BAKLAVA

by Dannii Purdy

base:
1 box filo(phyllo) dough, defrosted (about 16 oz.)
1 lb. (450g) walnuts, finely chopped
1-2 tsp. cinnamon (depending on how much you like it) sprinkled over walnuts
1/2 cup butter, melted (may need a little more)

syrup:
1 cup water
1 cup white sugar
1/2 cup honey
1 tsp. vanilla extract and/ or 1 tsp. almond extract
(i add a dash of cinnamon and maybe a dash of nutmeg to be fancy)

.in a 9"x13" pan, brush with melted butter then layer in phyllo dough as follows:

2 sheets phyllo, brush with melted butter; 2 sheets phyllo, brush with melted butter; 2 sheet phyllo, brush with melted butter, 2 sheet phyllo, brush with melted butter; sprinkle in half the nut-cinnamon mixture (repeat this three times, the final time with just 6 sheets and no nuts on top)

2+2+2+2 = 8; nuts; 2+2+2+2 = 8; nuts; 2+2+2 = 6 done

.brush top with any remaining butter and then with a sharp knife, cut baklava into squares or triangles BEFORE baking
.bake at 350F/ 176C for 45-50 minutes until crisp and deep golden brown
.while it is baking combine the syrup ingredients in a saucepan and bring to a boil until sugar dissolved, then turn off heat (i do it in a large pyrex measuring cup in the microwave for 3-5 minutes)
.remove baklava from oven and pour syrup over IMMEDIATELY (this will thicken the syrup and infuse it into the baklava). let stand for as long as you can wait for it to cool
.devour :)

*i found walnuts at gourmet market at emporium; phyllo dough at embassy commissary though may also be at gourmet market or villa