Preheat oven to 350 degrees. Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a 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 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 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 the make 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 and lemon zest. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. let coool
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 15|
|Calories from Fat: 354 (76%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 65.1mg||20 %|
|Sodium 181.2mg||6 %|
|Potassium 223.7mg||6 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 23.5g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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