Page 293 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

of your dough sheets. The top layer should have at least 6 sheets
of dough.

4
. Using a straight-edge ruler as a guide, cut the dough lengthwise
and crosswise with a large, sharp serrated knife every 3 inches (7.5
cm), so you’ll have 12 pieces of baklava. Make sure you cut all the
way through, cleanly, to the bottom layers. Bake for 45 to 50

minutes, until the baklava is golden brown and the top layer is
crisp.

5
. While the baklava is baking, in a heavy saucepan, bring the sugar
and 1 cup (240 ml) water to a boil. When the sugar is melted, add
the vanilla, honey, zest, and salt, and simmer for about 20 minutes.

6
. Remove the baklava from the oven and immediately spoon the
sauce over it. Cool it completely before serving.