Baklava

Today's posting for Greek Week has everyone we know in a total uproar. They can't believe that we actually made it because everyone thinks it is so difficult to do, when in reality this had to have been one of the easiest dishes we have ever done. Everyone we have given samples too have simply fell in love with this dish. We keep hearing how wonderful it is and how it is the best they have ever had. The making of this dish was by request from my friend Nicole, according to her I hit the nail on the head with this dish and it was perfect. My husband took some to a friend of his who is Greek, and according to him, he loves ours better than the traditional, and his wife was amazed on how good it was that she wants this recipe.

½ Lbs. - Honey Roasted Peanuts ( chopped )
½ Lbs. - Honey Roasted Cashews ( chopped )
2 Tsp. - Ground Cinnamon
1 16oz. box - Phyllo Dough ( thawed )
1 Stick - Melted Butter
1 C. - Sugar
1 C. - Water
½ C. - Honey
1 ½ Tsp. - Vanilla
1 Tsp. - Lemon Zest

Toss together the cinnamon and chopped nuts in a bowl. Unroll the phyllo and cover with a damp paper towel to keep it from drying out. In a buttered 13x9 baking pan place 2 sheets of phyllo down, brush generously with butter. Sprinkle 3 Tbs. Of the nut mix over the top of the phyllo, repeat layers until all of the nuts have been used. On top of the last layer of nuts place 6 sheets of phyllo and generously brush with butter. Using a sharp knife cut the Baklava ( all the way to the bottom ) into 4 long rows, then cut across width way to make the size bar you would like. In a preheated 350 degree oven cook the Baklava for 50 minutes, or until golden and crisp. While the Baklava is baking, combine sugar & water in a small sauce pan over medium heat and bring to a boil. Stir in the honey, vanilla and lemon zest, reduce heat and simmer for 20-30 minutes. When the Baklava is done remove from the oven and immediately spoon the syrup over the entire dessert Let cool completely before serving.

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