Name: Greek Baklava
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 18
Cuisine: Greek
Ingredients: 1 cup butter; 1 pound chopped nuts; 1 teaspoon ground cinnamon; 1 (16 ounce) package phyllo dough; 1 cup water; 1 cup white sugar; 0.5 cup honey; 1 teaspoon vanilla extract

1 Gather all ingredients. Preheat the oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13-inch pan.

2 Chop nuts; toss with cinnamon in a bowl. Set aside.

3 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, thoroughly brush with butter using a pastry brush. Repeat until you have 8 sheets layered.

4 Sprinkle 2 to 3 tablespoons cinnamon-nut mixture on top; layer with two sheets of dough, brush with melted butter, and top with more cinnamon-nut mixture. Continue layering in this way until nut mixture is used up, finishing with a final layer of phyllo about 6 to 8 sheets deep.

5 Cut into diamond or square shapes all the way to the bottom of the pan using a sharp knife. You may cut into 4 long rows then make diagonal cuts. Bake until baklava is golden and crisp, about 50 minutes.

6 Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add honey and vanilla; simmer for about 20 minutes.

7 Remove baklava from the oven; immediately spoon sauce over top. Cool.

8 Once completely cooled, serve baklava in cupcake papers to make it easier to handle.

9 Enjoy!