Chef’s Quick Tip: Baklava

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1 package of phyllo #5 
1 pound chopped almonds and walnuts
1 cup melted butter
1 teaspoon cinnamon
1 teaspoon sugar 

Syrup
1 cup water
1 cup sugar 

Preheat oven at 350 degrees.  Butter the tops and sides of a 9 x 13 baking pan. 

Chop walnuts and almonds and toss with cinnamon and sugar set aside. 

Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place sheet of dough in pan, brush with melted butter. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, and nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond, triangle, or square shapes all the way to the bottom of the pan. Bake for about 50 minutes until baklava is golden and crisp.
 
Make syrup while baklava is baking. Boil sugar and water until sugar is melted. Remove baklava from oven and immediately spoon syrup over it. Let cool. Enjoy!
 

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