Baklava 2
Ingredients
1/2 pound chopped pistachios
1/2 pound chopped pecans
1/2 pound chopped walnuts
4 tbsp. ground cinnamon
1 pound package of Phyllo dough
1-1/2 cups butter, melted
2-1/2 cups honey
(I personally add a whole jar of apricot jam OR sugar stewed fresh apricots to the layers)
1 tsp. vanilla
1 tsp. grated lemon zest
Directions
Mix nuts together in a large bowl and toss with the ground cinnamon. Set aside.
Butter a 9×13 inch baking dish.
Place 2 sheets of phyllo in the bottom of prepared dish. Brush generously with melted butter.
Sprinkle 2-3 tablespoons of nut mixture on top. Repeat layers until all the nuts, butter, apricot jam (if using) and phyllo are used. End with about 6 layers of phyllo on the top. If you still have some butter left, brush it over the top layer.
Using a very sharp knife, cut through all layers of the baklava. Make diagonal cuts to make diamond shapes.
Bake in a heated 350-degree oven for about 45 minutes, until golden and crisp.
While baklava is baking, heat honey in a saucepan until close to boiling. Stir in vanilla and lemon zest.
When baklava is done baking, immediately pour the honey mixture over the top.
Let cool completely in the pan.
