- 1 package phyllo sheets
- 4 cup walnuts, chopped
- 1 cup pistachios, chopped
- 1 tsp. cinnamon
- 1 1/2 sticks of butter, melted
- 2 cup honey
- 1/2 cup sugar
- 3 tsp. vanilla
- 1 stick butter
- Pull the phyllo package out of the freezer as directed on the package to allow the proper time to thaw.
- Generously butter a 9×13 baking dish.
- Chop walnuts and pistachios, throw them into a bowl and toss with cinnamon and set to the side.
- Melt 1 1/2 sticks of butter in a glass bowl and set aside for assembly with a pastry brush.
- Once the phyllo dough is thawed, pulling up two sheets at a time. Brush an entire side with butter and place in the baking dish, butter side down.
- Continue with 2 more sets of buttered phyllo sheets, leaving you with a total of 6 in the bottom of the pan.
- Pour a layer of nuts over the buttered phyllo dough base.
- Grab 2 more phyllo dough sheets, butter one side and place butter side down
- Brush top with butter.
- Sprinkle another layer of nuts.
- Continue this process until you are out of nuts.
- Once you are out of nuts, you will want to repeat what you did to start, 6 sheets total, two at a time, buttered side down.
- Before you bake, slice the baklava into small diamond-like shapes.
- With a very sharp knife that has been dipped into cool water, cut lengthwise into four sections, then cut diagonally into 1 1/2 inch sections until you have created diamonds.
- Bake at 350°F for 45 minutes
- While the baklava is baking, melt the honey, sugar, butter and vanilla in a small pan over medium heat until the sugar has melted.
- Once the baklava has finished baking, pour the honey mixture over all of the baklava. It will seem like a lot, however, the baklava will continue to “soak up” the honey sauce while it sits for 3 hours of rest.