- Place walnuts, cinnamon, salt, and lemon zest in a food processor and pulse until nuts are about size of 2 grains of rice. Set aside.
- Preheat oven to 325°F
- Melt butter and brush a thin coat of butter on bottom of a 9 x 13-inch-deep pan.
- Unpack one roll of phyllo dough and roll flat. Place a phyllo sheet on bottom of pan and brush with a very thin layer of butter. Place another sheet on top and repeat with a thin coat of butter. Repeat layering and buttering until 10 sheets have been stacked.
- Scatter 1/4 of chopped walnut mixture onto layered phyllo.
- Cover with a sheet of phyllo and lightly butter it. Add 4 more sheets, buttering in between.
- Scatter with another 1/4 of chopped nuts.
- Layer another stack of 5 phyllo sheets and butter in between sheets.
- Scatter with another 1/4 of nuts and layer another 5 sheets on top.
- Scatter remaining nuts on top.
- Stack remaining phyllo sheets (about 10) on top, buttering in between.
- Baklava must be cut before it is baked. Lengthwise cut into 6 equal strips (1.25-inch wide).
- Cut diagonally to obtain a diamond shape. Place in oven and bake until surface is golden brown, about 60-70 minutes. Prepare syrup while baking.
- Bring water and sugar to a boil. Boil for 2 minutes. Add honey, lemon zest, and lemon juice, and bring back to a boil. Remove from heat and place in an ice bath. When cold add vanilla.
- Once baklava is removed from oven spoon cooled syrup over entire surface.
- Baklava stays delicious for days. Store at room temperature in an airtight container.
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