Torrey's Heavenly Baklava
|Serves:||30-48 pieces depending on size of cut|
|3 c||ground nuts of choice (i use half walnuts half pecans)|
Try Diamond of California Nuts
|1 Tbsp||ground cinnamon|
|1/2 tsp||ground allspice|
|1||box (1 lb.) frozen phyllo dough (thawed in package).|
|3-4||sticks butter, melted (1 1/2 to 2 cups)|
get recipes @ goboldwithbutter.com
|peel of 1 orange, torn in pieces|
This is one of those recipes I only make once a year...around the holidays. It's so incredibly rich and buttery and gooey and just YUMMO. My recipe is TONS better than what they serve at our local Greek restaurants (but don't tell them that).
1. Thaw completely in its packaging.
2. Remove from packaging and place on counter or cookie sheet lined with plastic wrap.
3. Keep dough covered with BOTH plastic wrap and damp towel.
4. Only take out what you need for one step of recipe. Leave rest covered. You may need to trim it to fit in your 9x13 pan...if so, do it now, all at once, with a sharp knife. Take off 6 sheets and wrap them in plastic wrap. Save these out (these are for the top).
A. Using CLEAN pastry/basting brush, brush Phyllo dough in pan GENEROUSLY with butter, to edges.
B. Sprinkle nut mixture thinly and evenly to cover buttered Phyllo layer to edges.
C. Place 2 layers of Phyllo dough over nut layer.
Repeat steps A-C over and over.