Makes 3 Dozen Baklava is a rich, sweet pastry made of layers of phyllo filled with chopped nuts, sweetened and held together with our California Raw Wildflower honey.


1 (16oz) package phyllo dough
1 lb finely chopped nuts (walnut or pecan)
1 cup butter
1 tsp ground cinnamon
1 cup water
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup Sutter Buttes Raw Wildflower Honey


Preheat the oven to 350°. Butter the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 Tbsp of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be 6-8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make the diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Allow the baklava to cool, uncovered, for several hours. Once cool and sticky, carefully remove them from the pan and serve.
Serve in cupcake papers. Leave it uncovered as it gets soggy if it is wrapped up.

Arek KazmierczakBaklava