Baklava

Hello, my name is Shelly and I am a baklava addict.  I have an overwhelming and uncontrollable desire for this Greek dessert and it is self-destructive, especially to my derriere.  If you have the willpower, baklava is best eaten at least 24 hours after it's made, so that the syrup has time to set in.  It's even better after 2-3 days.  This dessert is highly addictive, so make at your own risk.

Ingredients: 

-200 grams of your preferred mixed nut
-75 grams of melted butter
-1 package of filo pastry
-1 tablespoon of cinnamon and vanilla extract
-3/4 cup of water
-1/2 cup of sugar
-1/2 cup of honey

Brush the pastry with butter

Place nut mixture at the bottom of the pastry

Roll the pastry like a cigar

Cut diagonal pieces

Instruction:

-Grind the nuts in a mixer and add cinnamon.  I have used my preferred mix of almonds, walnuts and hazelnuts.

-The package of filo pastry will have about 10 sheets.  Take 1 sheet and brush it with the melted butter.  Take another sheet, lay it on top of the first sheet and brush with butter.  Repeat this step again, so that you have a total of 3 sheets on top of one another.
-At the end of the 3 layered pastry, lay the nut mixture lengthwise.

-Roll the pastry like a cigar, brushing some extra butter at the end to seal.

-Repeat the steps until you no longer have any pastry.  You should have about 3-4 rolls in total.

-Butter the tops of each roll and cut diagonally into approximately 2 inch pieces.

-Bake at 175 degrees C for 20 minutes or until the top is crisp and golden.

-In the meantime, make the sauce.  Simmer the water and sugar until sugar dissolves.  Add the honey and vanilla to the mixture and stir for approximately 10 minutes under low heat.

-Remove the baklava from the oven and immediately spoon sauce over it.

-For decoration, sprinkle a few pistachio bits on top of each baklava.

-Leave uncovered, otherwise it will become soggy.