This Dessert Has Made It Around The World & Is Always A Favorite!

Before you even get started, understand that creating baklava isn't exactly a simple process. Since you put it together layer by layer, there will be a lot of repetition as you put the whole thing together. But it will be completely worth it once you take that first taste of sugary, flaky filo dough!

The Ingredients To Gather:

2 cups plus 8 tablespoons sugar, divided

2/3 cup honey

1 cup water

2 cinnamon sticks

12 ounces shelled pistachios, toasted (scant 3 cups)

2 teaspoons ground cinnamon

1 cup (2 sticks) unsalted butter, melted

18 14×9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16-ounce package)

The Simple Step By Step Directions To Follow:

Simmer 2 cups sugar, honey, water and cinnamon sticks in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to approximately 2 cups, about 15 minutes. Cool syrup.

Place nuts and 2 tablespoons sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tablespoons sugar, and cinnamon in medium bowl.

Preheat oven to 350°F. Brush 13x9x2-inch glass baking dish with some of melted butter. Place 1 phyllo sheet folded over on bottom of dish. Brush lightly with melted butter. Repeat 5 more times with phyllo and melted butter. Sprinkle half of pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet (folded over) over nuts; brush lightly with butter. Repeat 5 more times with phyllo sheets and melted butter. Sprinkle remaining pistachio mixture evenly over. Place 1 phyllo sheet atop nuts folded in half; brush with butter. Repeat 5 more times with phyllo sheets and melted butter.

Using sharp knife, cut diagonally through top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.

Bake baklava until golden brown and crisp, 50 to 55 minutes.

Before you let it cool on a metal rack, drizzle syrup over the top of your baklava. Hopefully you can hold yourself while you wait for it to cool down! Pour a cold glass of milk, and cut off a nice-sized piece of baklava to enjoy!

Article Source: First Look Then Cook