Opa! My first attempt at Baklava.

I remember the first time that I had baklava. I was 11 years old, and my dad dragged me along to a Greek festival in Kansas City. Not one for trying exotic or remotely foreign foods, I decided that I'd take a bite of my dad's dessert. My life changed that day!

.. Okay maybe not, but I did learn to appreciate the flaky pastry. I introduced Grayson to baklava early in our relationship, and luckily he enjoys it nearly as much as I do.
When we were in Athens, I had to make sure to try the authentic version, and was surprised that it wasn't completely different than the replications I've had near home.

So, knowing all this, you may understand why I decided to take Grayson's challenge and learn to make baklava.

I was warned that you have to have patience when you make baklava, as working with phyllo dough is kind of a pain.. so if you set out to make this dessert, be warned (:

 It looks like tissue paper! 

Ingredients:
-1 lb of chopped nuts- almonds, pistachios, or walnuts are best (I opted for walnuts)
-1 package of phyllo dough (found in the frozen dessert section- I found at Hen House.)
-1 cup of butter, melted
-1 and 1/3 cup of sugar
-1 tsp of ground cinnamon
-1 cinnamon stick
-1/3 tsp of ground cloves
-1 cup water
-1/2 cup of honey
-2 tsp lemon juice

Directions:

1. Thaw the phyllo dough. This took me about an hour and 45 minutes, however I could have let it thaw a bit longer.. when it's finally thawed, roll the dough out and cut in half. I used a 9' by 13' pan, and cutting the dough in half allowed the pieces to fit perfectly.

2. Toss the nuts in a bowl, adding the ground cinnamon, 1/3 cup of sugar, and cloves.

3. Melt the stick of butter- just a quick zap of the microwave will do.

4. Place one layer of phyllo dough in the pan, using a pastry brush, coat the dough with butter. Repeat by adding 8 more layers of dough.

5. Spoon on a thin layer of the nut mixture, cover with two more layers of dough (making sure to coat each one with butter). Repeat nut mixture/ 2 layers of dough until you run out of nuts. 

6. Make sure to add a 'top layer' to your baklava by buttering 8 sheets of dough and layering them on top.

7. Cut the baklava into even pieces and bake for 30 minutes or so, until layers are a golden brown.

--The Sauce--

While your baklava is baking, cook this sauce which will cover your baklava:

1. Combine remaining suger, cinnamon stick, 1 cup water, lemon juice, and honey in a small sauce pan.

2. Bring to a boil before turning down to medium-low, allowing sauce to simmer for 7 minutes, slowly thickening. 

3. Remove from heat and allow sauce to cool.

4. Spoon the sauce over the hot baklava and allow to cool.

ENJOY! (: