Recipe Index

Ingredients

• 4 cups pecans, finely chopped
• 1 teaspoon ground cinnamon
• 1/2 cup sugar, for the syrup
• 1/2 cup water
• 1 1/2 cups honey
• 3 teaspoons vanilla extract
• 20 sheets phyllo pastry, thawed
• 12 tablespoons unsalted butter, melted (1 1/2 sticks), plus 4 tablespoons unsalted butter, melted, for the top

Method

1. Make the syrup first so it can cool: combine the sugar and water in a saucepan, bring to a boil, and simmer for 5 minutes. Remove from the heat, stir in the honey and vanilla, and set aside to cool completely.
2. Mix the chopped pecans with the cinnamon.
3. Heat the oven to 350°F. Brush a 9-by-13-inch baking pan with melted butter.
4. Lay a sheet of phyllo in the pan, brush it lightly with butter, and repeat until you have 8 sheets layered.
5. Scatter about a fifth of the nut mixture evenly over the top sheet.
6. Layer 4 more sheets of phyllo, buttering each one, then scatter another fifth of the nuts. Repeat until the nuts are used, finishing with a top layer of 8 buttered sheets, using the extra 4 tablespoons of butter for the final layers.
7. With a sharp knife, cut the baklava into 48 diamonds or squares, cutting all the way to the bottom of the pan.
8. Bake for 40 to 45 minutes, until deep golden and crisp.
9. Remove the pan from the oven and immediately pour the cooled syrup slowly and evenly over the hot baklava. You should hear it sizzle.
10. Let the baklava stand uncovered for at least 4 hours, or overnight, so the syrup is fully absorbed before serving.

Prep: 45 min · Cook: 45 min · Total: 90 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data