Celestial Baklava

Allergens

Nuts (walnuts)

Ingredients

• 1. 350 g phyllo dough (gluten
• free) 2. 2 cups walnuts, coarsely chopped 3. 1 cup granulated sugar 4. 1 tablespoon ground cinnamon 5. 1 cup unsalted butter, melted 6. 1 cup honey 7. 1 teaspoon lemon juice 8. 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (180°C).
2. In a large bowl, combine the chopped walnuts, sugar, and cinnamon.
3. Unroll the phyllo dough on a clean surface. Cover it with a damp cloth to prevent drying out.
4. Brush a 9x13 inch baking dish with some melted butter.
5. Layer the phyllo sheets in the dish, brushing each sheet with butter before adding the next one. Continue until you have about 10 layers.
6. Sprinkle half of the walnut mixture evenly over the buttered phyllo layers.
7. Add another 10 layers of phyllo dough on top, brushing each layer with butter.
8. Sprinkle the remaining walnut mixture over the top layer.
9. Use a sharp knife to cut the baklava into diamond or square shapes.
10. Bake for 35 40 minutes until golden and crispy.
11. While the baklava is baking, combine honey, lemon juice, and vanilla extract in a saucepan over low heat.
12. Remove the baklava from the oven and pour the warm honey mixture evenly over the top.
13. Allow it to cool before serving.

Chef’s Insight

The key to perfect phyllo is keeping it moist and working quickly before it dries out.

Notes

This dessert is best served warm or at room temperature for optimal flavor.