There are many many different variations of baklava, and it depends on what part of Greece you are from. In my case, I learned how to make baklava from my yiayia. Enjoy~
Traditional Baklava Recipe
1 packagephyllo dough or fresh phyllo Recipe>> http://kouzounaskitchen.com/2013/07/14/the-best-home-made-phyllo-dough/
1 poundchopped toasted walnuts & toasted almonds
1 cup clarified butter
1 teaspoonground Saigon cinnamon
1 cup demerara sugar or granulated sugar (For thicker syrup use demerara)
2 Orange peels
1 Cinnamon stick
1.5 teaspoonvanilla powder
Preheat oven to 350 degrees F(175 degrees C).
Butter the pan bottom, and sides.
In a food processor, chop the nuts, until medium course grind. Set aside.
Unroll phyllo dough. Cut the phyllo in half, and place a lightly damp towel over the top of the phyllo.
Place three sheets of phyllo on the bottom of the pan, making sure to butter each sheet. Sprinkle about 2 tablespoons of nut mixture over the top, making sure all the sheets get some nut mixture.
Repeat this process until you use all the phyllo sheets.
Using a sharp knife cut into square shape peices.
Bake for about 45 minutes, or until the top is golden brown. (Make sure the bottom phyllo is golden brown as well.) You can place a piece of foil over the top if the bottom isn’t fully cooked.
While the baklava is baking, prepare the sauce. I say the sauce makes the baklava.
Boil sugar, water, and honey. Add 1 stick of cinnamon, orange peel, and vanilla.
Simmer for about 20 minutes or until the syrup is thick.
Remove baklava from oven and immediately serve the warm sauce over the baklava.
Serve with powdered cinnamon over the top.
Do not refrigerate baklava, as it will get soggy.( You can keep baklava on a plate, wrapped with foil.)