Serving Size / Yield
- 1 16-oz. pkg. phyllo dough
- 1/2 lb. almonds, finely chopped
- 1/2 lb. pistachios, finely chopped
- 1 C. butter, melted
- 2 tsp. cinnamon
- 1 C. water
- 1 C. sugar
- 1 tsp. vanilla
- 1/2 C. honey
Preheat oven to 350 degrees and grease a 9X13 pan.
Toss chopped almonds in cinnamon and set aside. Unroll phyllo dough and cut the stack so it will fit into the greased pan. Cover the phyllo with some moistened paper towels so it won't dry out.
Layer two sheets of dough in the bottom of the pan and liberally brush them with butter. Repeat until 8 sheets have been layered and sprinkle 3 tablespoons of the cinnamon almonds on top.
Top with two sheets of dough, liberally butter, and put another layer of nuts. Then do another layer of two sheets, butter, and more nuts. Finally, top with 6-8 sheets of phyllo, buttering between every two sheets.
Use a sharp knife to cut the unbaked baklava into squares. Bake for 45-55 minutes or until the top layers have crisped.
While the baklava is baking, melt the sugar, water, vanilla, and honey until it forms a sauce. If you have any extra almonds remaining, add them to the sauce. Simmer for 20 minutes.
Remove baklava from the oven and immediately drizzle the sauce on the top. Leave uncovered, as it will get soggy if the steam gets trapped. You may also freeze for a couple days, just lightly tent the baking dish with aluminum foil.