Baklava
This classic Greek dessert has recently gained
new popularity.
Makes about 18 servings
1 pound Phyllo dough, defrosted
1/2-pound Butter, melted
1/4 cup Sugar
1/2 teaspoon Grated lemon zest (just the yellow
part)
1/2 teaspoon Cinnamon
2 Tablespoons Honey
2 1/2 cups Pecans, minced
Mix together the sugar, lemon zest, and cinnamon.
Set aside. Butter a medium casserole dish. Place
two sheets of phyllo in the bottom. Brush with
melted butter. Repeat three times. Add half of the
sugar mix and half of the pecans. Repeat the two
sheets of phyllo and butter three more times. Top
with half of the sugar mix and half the pecans.
Repeat the two sheets of phyllo and butter three
more times. Pour the honey over the top. Cut the
baklava into squares or diamond portions before
baking. Pre-heat the oven to 300. Bake for 45-60
minutes or until the top is lightly browned. Allow to
cool. Serve at room temperature
