Page 24 - 2021 Passport on a Plate Final

INSTRUCTIONS

1. Unroll phyllo dough. Cut all sheets in half so that
they fit perfectly in a 9x13 baking dish. Dampen and
ring out two clean kitchen towels or large sheets of
paper towels and place them above and below the
phyllo dough. Keep the dough covered at all times so
that it doesn't dry out.
2. Using a pastry brush, paint the bottom of the baking
dish with butter. Add two sheets of dough, spread a
thin layer of butter on top, then repeat with two
more sheets of dough, butter, dough, butter, etc.
until you have a base layer of 8 sheets.
3. Now, you will lay down a thin layer of melted butter,
2-3 tablespoons of the crushed toasted cinnamon
nuts, and top with two sheets of dough. Repeat this
butter/nut/dough layering process until you are left
with 8 remaining sheets of dough.
4. The top layer will consist of two sheets of dough,
butter, two sheets of dough, butter, and so on. If you
run out of butter, you may need to melt more, but
the goal is to have a very thin layer every time you
add it and I like to paint the top with the last bit of
butter.
5. Cut the baklava prior to baking with a very sharp
knife. Cut through the top layer but do not go all the
way through to the bottom. You want the bottom
layer to remain in tact. I prefer triangles so I cut
rectangles first and then cut across on a diagonal.
6. Bake in preheated 325 degree F oven for about 50
minutes until the top is crisp and golden.
7. As soon as you remove it from the oven, pour the
cooled syrup over the entire top, allowing it to sink
down through all the layers. This is why you didn't
cut all the way through. By leaving that bottom layer
whole, it won't make your baklava soggy. Allow to
cool.
8. Best if served same day, but can be stored for
several days at room temperature. I prefer to cover
loosely to keep it clean, however air flow is needed to
prevent the baklava from getting soggy.

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