The Dessert of Kings

Baklava is multi-thousand year old recipe that cannot be traced to its origin! It was, without a doubt, the food of kings! It has amazing taste, texture and aroma! If you have never had it, you should change that as soon as possible! This dessert was my #1 favorite for years and years, until I met creme brulée!
To make it, you should buy one package of phillo dough (most grocery stores have it in the frozen food section.), honey, butter, sugar, pistachios, or walnuts, or cashews, or a combo of nuts, and cinnamon.

VIDEO: https://www.facebook.com/erich.coleman.5/videos/10153649834819829/

Video:Erich Coleman

1package phillo dough (thawed)
3/4 cup melted butter (177 ml)
2 cups chopped pistachios (474 ml)
1/2 cup sugar (divided in half) (118 ml)
1/3 cup honey (79 ml)
1 1/2 cups water (355 ml)
2 tbsp cinnamon (30 ml)

THE BAKLAVA:
First, preheat your oven to 350 F degrees (177 C). Take a glass baking dish that is 9"x 13" (22cm x 33cm), and let the phillo dough thaw for at least an hour. Be careful as you unroll it. If it breaks easily, let it thaw until it is easy to work with. Unroll all the dough onto your counter space, and cover with waxed paper and then cover again with a damp dishcloth. It is extremely thin and will dry out quickly, if you don't do this.
Divide out 1/4 (59 ml) cup sugar, and add to chopped nuts and cinnamon in a bowl. Carefully place a few sheets of phillo on the bottom of the baking dish, using a culinary brush, brush it with the melted butter.Then sprinkle some of the nut-sugar-cinnamon mix on top. Repeat this until the butter, phillo, and nut mix is used up. Butter, sprinkle, repeat! the last layer of phillo should have twice as many layers as usual. You will have about 7-10 layers depending. If you run out of butter, just melt some more, no problem. Make sure you cover the phillo dough back each time you take some from under the waxed paper. IT DRIES OUT QUICKLY!
The top layer should be buttered as well. Now CAREFULLY cut diamond shapes through out the entire dish. (Refer to video) The buttered phillo dough will stick to your fingers, but with practice, you will get good at keeping it down. After it is all cut, place it in the preheated over for 45 minutes or until golden brown on top.

THE SYRUP:
The syrup is made from sugar honey and water, and can be done while the baklava bakes. It does not need to be done ahead of time.
Heat the water in a small pan (preferably one with a pour spout) if you don't have one, you can always transfer the prepared syrup to a measuring cup.
Without bringing to a boil, add the remaining sugar, and honey. Stir constantly, the mixture will become thickened, and smell delicious, after about 10-15 minutes.

THE FINISH:
Once the baklava is ready and browned, carefully take it from the over and immediately, but slowly pour the syrup over every area of the baklava. You will hear it bubble and sear into the dried hot dessert, and the heat from the glass dish will further evaporate the water in the syrup, which makes it thicker. Be sure to pour all along the sides and on top of the baklava (see video).
I call this the "Magic Moment", and if you are doing this at a dinner party, you can time it so that your guests can watch this part. Wait about 10-15 minutes for the dessert to cool. If you serve it a la mode, while it is still a bit warm, I guarantee success! Refrigerate any that is leftover; there won't be much!

Kitchen tip: Clean out your microwave oven easily by heating up a cup of water for two minutes in it first. This softens the cooked on food for easy clean up!