24 to 36 servings
Finely chop nuts in a food processor and combine with cinnamon.
Melt butter over low heat in a small saucepan.
Lightly butter a 13″ X 9″ baking dish on bottom and all sides.
Lay out thawed phyllo on a cutting board and cut to appropriate size to fit inside of baking dish. Keep covered when not in use with a damp kitchen towel or plastic wrap, as phyllo will dry out very quickly.
Lay a single piece of phyllo in bottom of baking dish. With a pastry brush lightly butter phyllo.
Repeat process until 7 layers of phyllo have been buttered.
Evenly spread approximately 3/4 cup of nut mixture over phyllo dough.
Layer 7 more sheets of buttered phyllo on top, add nuts and repeat process until all phyllo and nuts have been used, ending with phyllo on top.
Using a sharp knife cut 24 to 36 even squares all the way through the baklava.
In a 350-degree oven, bake baklava for approximately 35 minutes until golden-brown and slightly crisp around edges.
While baklava is baking combine all ingredients for syrup in a saucepan and bring to a boil, stirring frequently.
Reduce to a simmer and allow to simmer for approximately 5 to 10 minutes, until sugar is completely dissolved and syrup has thickened slightly.
Remove cinnamon stick and allow to cool.
Remove baklava from oven and gently pour syrup over entire baklava.
Cool for at least 4 hours before serving and garnish with additional chopped nuts.
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