Ingredients
The following ingredients have 4 Servings
- 2 cups raw walnuts
- 1/2 cup raw hazelnuts
- 7 ounces semi sweet or dark chocolate, chopped ((optional) )
- 1 teaspoon cinnamon ((you can use more or less, to taste))
- 2 sticks (1 cup) salted butter
- 1 box frozen phyllo dough, thawed ((I use Athens))
- 1 cup honey
- 1 teaspoon vanilla bean powder ((or 2 tsp vanilla extract))
- 1/2 teaspoon sea salt ((optional))
Instruction
- 1. Preheat the oven to 350° F. 2. Combine the walnuts and hazelnuts in a food processor and pulse until chopped. Add the chocolate, cinnamon, and salt. Pulse until well mixed. 3. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. 4. Divide the phyllo sheets into 3 stacks (12 sheets per stack, but don't stress on it). Lay 1 stack flat in the bottom of a 9x13 inch baking dish. Evenly pour over 1/3 of the butter. Sprinkle over 1/2 of the nut mix, then layer with a second stack of phyllo. Pour over another 1/3 of the butter. Sprinkle over the remaining nuts, then add the final stack. Pour over the remaining butter. 5. Cut into the baklava lengthwise into 1 1/2 inch strips. Then make diagonal slices, 1 1/2 inches apart, to create a diamond pattern (see photo). Bake 40-45 minutes, until golden. 6. Meanwhile, combine the honey, vanilla, and 1/3 cup water in a medium pan. Bring to a boil, reduce the heat and simmer 5 minutes until thickened slightly. Pour the syrup over the warm baklava. Let soak for 2 hours or overnight. Enjoy!
