Baklava

This classic Greek dessert has recently gained new
popularity.

Makes about 18 servings

1 pound Phyllo dough, defrosted
1/2-pound Butter, melted
1/4 cup Sugar
1/2 teaspoon Grated lemon zest (just the yellow part)
1/2 teaspoon Cinnamon
2 Tablespoons Honey
2 1/2 cups Pecans, minced

Mix together the sugar, lemon zest, and cinnamon. Set
aside. Butter a medium casserole dish. Place two sheets of
phyllo in the bottom. Brush with melted butter. Repeat
three times. Add half of the sugar mix and half of the
pecans. Repeat the two sheets of phyllo and butter three
more times. Top with half of the sugar mix and half the
pecans. Repeat the two sheets of phyllo and butter three
more times. Pour the honey over the top. Cut the baklava
into squares or diamond portions before baking. Pre-heat
the oven to 300. Bake for 45-60 minutes or until the top is
lightly browned. Allow to cool. Serve at room temperature.

Recipe Index  Solvang