hours-long versions. The fine-grnd-filling is like a Greek restaurant except authentic Baklava uses rosewater syrup.
EASY BAKLAVA / uses cup melted butter, 16 oz pkg frozen phyllo.
METHOD Layer in buttered 9x13" baker, 6 sheets phyllo, melted butter brushed on lavishly,
2-3 tbl fine-blended nuts/cinnamon, repeat layering; end w/ 6 sheets phyllo; butter top.
Cut thru to bottom in four long rows, then (nine times) diagonally to make 36 diamond shapes.
Bake 350 deg 25-50 min golden/crisp (cooks fast). Remove to counter; immediately spoon hot syrup over. Cool completely.
SERVE in ruffled parchment cupcake papers. Freezes well, too.
SYRUP--BTB gently cup ea sugar/water. Stir in 1/2-3/4 c honey, tea ea vanilla, lemon zest; simmer/thicken 20 min.
FILLING Blender fine lb chp mixed nuts, tea cinnamon.
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NICE FILLING VARIATION Puree pistachios w/ 1/4 c grahams;
add thin layer fig jam mixed w/ bit of honey.