The recipe is contributed by Tess Kachiroubas, Health Promotion senior

This recipe brings me back to my childhood. Baklava is a common Greek dessert that reminds me of family gatherings. My dad’s side is like the real life version of “My Big Fat Greek Wedding.” 

Syrup:

• 1 1⁄2 Cups Water
• 1 1⁄2 Cups Granulated Sugar 3⁄4 Cup Honey
• 2 teaspoons vanilla extract Baklava
• 16 Ounces Phyllo Dough
• 1 Pound Walnuts
• 1⁄2 Cup Salted Butter
• 1 teaspoon Cinnamon

Instruction:  

1. To make the syrup, combine water, sugar, honey and vanilla in a medium sized saucepan. Bring to a boil, stir to dissolve sugar and then reduce heat so it can maintain a simmer. Maintain simmer and cook uncovered for about 25-30 minutes. Transfer to a glass measuring cup and allow to fully cool.
2. Preheat oven to 325 degrees.
3. Spread walnuts onto a baking sheet into a single layer. Toast in a preheated oven for 15-20 minutes, stirring occasionally to prevent burning. Remove from the oven and allow to fully cool. Use a large knife to chop into small pieces. Combine with cinnamon and set aside.

To Assemble & Bake Baklava:

1. Unroll phyllo dough. Cut all sheets in half so that they fit in a 9x13 baking dish. Dampen and ring out two clean kitchen towels or large sheets of paper towels and place them above and below the dough to keep it from drying out.
2. Using a pastry brush, paint the bottom of the baking dish with butter. Add two sheets of dough, spread a thin layer of butter on top, then repeat with two more sheets of dough, butter, dough etc until you have a base layer of 8 sheets.
3. ​Now, you will lay down a thin layer of melted butter, 2-3 tablespoons of the crushed toasted cinnamon nuts and top with two sheets of dough. Repeat this butter/nut/dough layering process until you are left with 8 remaining sheets of dough.
4. The top layer will be the same as the bottom sheets of dough. Painting the top with the remaining butter.
5. Cut the baklava prior to baking with a very sharp knife. Cut through the top layer but do not go all the way through to the bottom. You want the bottom layer to remain intact.
6. Bake in preheated (325) over for about 50 minutes or until golden brown.
7. As soon as baklava is removed from the oven pour the cooled syrup over the entire top, allowing it to sink down through all the layers. Allow to cool.