Baklava The Pioneer Woman. Baklava is yummybut its yummiest when its homemade. And it doesnt have to be my home that makes it. It can be anyones home. 1500 Calorie Diabetic Diet Plan. I just think homemade baklava tends to have a little more flavora little more freshnessa little more somethin somethin than a lot of the baklava you buy. Pear-and-Fig-Baklava.jpg' alt='Baklava Recipe' title='Baklava Recipe' />Our passionately crafted baklava recipe is handmade with the finest ingredients using top quality nuts like pistachios, walnuts and cashews. Baklava b k l v, b k l v, or b k l v bklv is a rich, sweet dessert pastry made of layers of. Are you hungry See what we have at. Baklava Factory is the place to be in if you are craving for Mediterranean desserts. We specialize in over fifteen varieties of. Baklava Calories' title='Baklava Calories' />Baklava DoughBaklava DessertNot that I buy a lot of baklava in Pawhuska, Oklahoma. But still. Baklava makes a great Christmas treat give a whole pan to someone you love or split it up into portions and gift them in little boxes or bags. Your recipients will love you even more than they already do. Whether or not this is a desired outcome is something only you can decide. Just know it will happen. Heres how you make it First Imagine a photo of a package of phyllo dough. Thank you for your cooperation. Baklava is yummybut its yummiest when its homemade. And it doesnt have to be my home that makes it. It can be anyones home. I just think homemade. Now, about the phyllo dough Its sold in frozen packages, so you need to remove the package from the freezer and let it thaw in the fridge 2. Then, about an hour beforehand, remove the package from the fridge and let it sit on the counter. When youre ready to make the baklava, throw chopped pecans or walnuts into a bowl or onto a baking sheet. Sprinkle on a teaspoon of cinnamon and toss them around to combine. Set these aside.  Preheat the oven to 3. Then melt plenty of butter cause youre gonna need it. Unwrap the phyllo and lay the sheets flat. Size up how they compare to the size of the baking pan, and use a sharp knife to trim them if necessary in order for them to fit. Then set 23 of the package over to the side and cover it with a piece of plastic wrap, then a slightly damp towel on top of the plastic wrap. The phyllo dries out very, very quickly, so work fast Only retrieve a few sheets at a time as you need them. Brush the entire surface of the top sheet of phyllo with melted butter. Then grab that sheet and the sheet underneath it total 2 sheets and place them in the bottom of the baking pan, butter side down, pressing lightly to fit into the pan. Repeat this with two more sheetsthen two MORE sheets. So now, you now six sheets of phyllo dough, three of them buttered, in the bottom of the pan. Brush the top sheet with butter, then arrange the nuts in a single layer. Next, repeat the butter then lay on two sheets of phyllo step, butter side face down. So the layers so far, starting at the bottom Buttered sheet of phyllo face down. Another sheet on top of that. Buttered sheet of phyllo face down. Another sheet on top of that. Butter the top. Layer of nuts. Buttered sheet of phyllo face down. Another sheet on top of that. Geez. And heres a note if its easier to remember, you can just butter every single layer of phyllo before laying it on the next piece. I do every other sheet like this because Im not sure buttering every sheet is absolutely necessary, and the syrup at the end makes everything nice and moist. After that, repeat with another two or three layers of nuts, topping each layer of nuts with two sheets of phyllo. End with a total of four to six sheets of phyllo, buttering the top layer which I forgot to do before cutting, so I had to do it after. Then, with a very sharp knife, make a cut from one corner to the next. Then continue making a diagonal criss cross pattern with the knife until you have a bunch of diamond shaped pieces. This is much easier if you butter the top sheet first Dont be like me. Place the pan in the oven for 4. While the baklava is baking, add some butter to a saucepan with plenty of honey. Add some sugar A good amount of vanillaand a little water. Bring this to boil, then reduce the heat to low and let it simmer and thicken while the baklava continues to bake. Remove it from the heat and let it sit for 1. Then, this is important Please be like me and remove the baklava from the oven and immediately drizzle the honey mixture over the top, starting with about half the mixture and working your way up until you think the baklava has enough stickiness and moisture. But by all means, completely forget to photograph this processBut only if you want to be like me. Sorry.  The most important thing, though, is to let the baklava sit, uncovered, on the counter for several hours before you dig in. It needs to do that for the stickiness to really set in and for the flavors to meld and merge and for the whole thing to hold together. Baklava. Youll love it with your coffee. Youll love it with your Sprite. Youll love it in the morning. Youll love it in the night. Try baklava soon Its fun to make, and you can alter the filling ingredients in so many interesting if unconventional ways mini chocolate chips, raisins, different nutsyou can even add flavored syrups to the honey mixture. Such a treat Heres the handy printable Prep Time 2. Minutes. Difficulty Easy. Cook Time 4. 5 Minutes. Servings 1. 6 Servings. Phyllo Dough. 4 cups Chopped Walnuts Or Pecans. Cinnamon. 1 12 stick Butter, Melted. Honey. 12 cup Water. Sugar. 3 teaspoons Vanilla Extract. Remove phyllo dough package from freezer and place in the fridge for 2. Remove from fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth. Toss together the chopped walnuts and cinnamon. Set aside. Preheat oven to 3. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan if theyre a little bigger, thats okay. If theyre much bigger, just trim them with a sharp knife. Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered. Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until youre out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake for 4. 5 minutes, or until the baklava is very golden brown. While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low. When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think its thoroughly moistened. Youll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding. Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee or give as gifts.