miss katie's traditional greek baklava

Name: Miss Katie's Traditional Greek Baklava
Prep time: 20 min
Cook time: 50 min
Cuisine: Greek
Ingredients: 16 ounce(s) phyllo dough, cut to fit 13x9 pan; 1 pound(s) walnuts, chopped; 1 cup(s) butter or margarine; 1 teaspoon(s) cinnamon, ground; ## SAUCE ...; 1 cup(s) water; 1 cup(s) granulated sugar; 1 teaspoon(s) vanilla extract; 1/2 cup(s) honey

(1 RATING)

73 Pinches

Victoria Fincher

Idyllwild, CA

Updated on Jul 21, 2011

When I was about 8 years old, my mom used to do yard work for an elderly neighbor of ours. I called her Miss Katie, and I would go with my mom once a week just to enjoy her baklava and her stories of growing up in Greece. Before moving away when I was 10, she gave me her recipe for her oh-so-yummy baklava. I haven't made it for my own family yet, so it hasn't been approved ... but I love it, and it brings back some really cool memories of my childhood (and a serious need to visit Greece before I die!)

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prep time 20 Min

cook time 50 Min

method Bake

yield

Ingredients

16 ounces phyllo dough, cut to fit 13x9 pan
1 pound walnuts, chopped
1 cup butter or margarine
1 teaspoon cinnamon, ground
SAUCE ...
1 cup water
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup honey

How To Make miss katie's traditional greek baklava

Step 1

Toss nuts with cinnamon & set aside.

Step 2

Unroll phyllo dough, cover with damp cloth.
Step 3

Butter bottom and sides of baking dish, line bottom of dish with 2 sheets of dough.
Step 4

Butter dough, layer 2 sheets. Repeat until 6-8 sheets thick. Top sheets should be buttered.
Step 5

Sprinkle 2-3 tbs of nuts over dough. Cover with 2 sheets of dough. Repeat this step until 6-8 sheets thick.
Step 6

Repeat STEP 4 until 4-6 sheets thick. Cut into diamond or square shapes of desired size.
Step 7

Bake at 350 for 50 minutes. Prepare sauce.
Step 8

SAUCE: Boil sugar and water until sugar is disolved. Add vanilla & honey, simmer about 20 minutes.
Step 9

Remove dish from oven, immediately spoon sauce over baklava. Allow to cool, serve in paper cups. Leave UNCOVERED or baklava will become soggy.
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