Baklava

One of my favorite desserts of all time is baklava.  I once heard it described as an edible version of heaven and aptly so!  I'm always amazed at how one, single dish can encompass all of the greatest aspect of cuisine - light, buttery puff of pastry dough, a rich array of savory nuts, a handful of zesty spices and an ungodly amount of nature's most densely sweet product: honey.  The perfect combination of flavor profiles live together in harmony by means of whatever shape the baker has chosen - typically a diamond.  Yes, baklava is a jewel in the crown of any cook.

I, myself, have made baklava a time or two.  Far from being an expert, I have made an adequate version.  After all, honey can cover up a variety of baking sins.  In that way, honey is a lot like chocolate.  So, as I endeavored to make this classic dessert, I only made a few notes in the process: 1) Though some recipes call for rose water, I chose to abstain.  Rose water is very pungent and not necessary - unless you like that sort of thing.  2) Nuts used in Jordan and that part of the Middle East are commonly pistachios and hazelnuts, not walnuts as one would typically see in the Mediterranean.  3) Phyllo dough is your friend.  It may seem intimidating, but it will be nice to you as long as you keep it moist.  Aside from this, the only thing left to impart is the bit of heavenly bliss you will experience when you have tasted the final product.  Perhaps peace in the Middle East would be more likely if baklava became a bargaining chip!

Ingredients:

• 1 pound chopped mixed nuts
• 1 package (16 oz.) phyllo dough
• 1 cup butter, melted
• 1 cup white sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp. vanilla extract
• 1 tsp. grated lemon zest

Instructions:

1. Preheat the oven to 350 degrees.  Butter a 9 x 13 inch baking dish.
2. Toss together cinnamon and nuts.  Unroll phyllo dough and cut whole stack in half to fit the dish.  Cover phyllo dough with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo dough in the bottom of the prepared dish.  Brush generously with butter.  Sprinkle 2 to 3 tablespoons of the nut mixture on top.  Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo dough.  Using a sharp knife, cut baklava all the way through to the bottom of the dish into four long rows, then nine times diagonally to make 36 diamond shapes.
4. Bake in a preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.  Stir in honey, vanilla and lemon zest, reduce heat and simmer for 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it.  Let cool completely before serving.  Store uncovered.

(The original recipe came from this site: http://allrecipes.com/Recipe/easy-baklava/Detail.aspx)