I cooked it in a cast-iron skillet until the cheese was all hot and melted together and the wrap was browned and crisp. Delicious.
I hadn't ever made Baklava until about a month ago, and it was so good I'll be making it again someday soon.
Baklava4 cups walnuts finely chopped (16 oz package)
1/2 cup sugar
1 tsp cinnamon
1 pkg Fillo pastry sheets (16 oz fresh or thawed)
1 cup melted butter
12 oz honey
Grease 13x9 pan. Mix walnuts, sugar and cinnamon. Place 1 sheet fillo in pan at a time and brush with butter. When there are 8 sheets in pan, sprinkle with 1 cup walnut mixture. Put 6 more layers of fillo and butter. Sprinkle with 1 cup walnut mixture. Repeat this process 2 more times, ending with 10 or 12 sheets fillo. Brush top with butter. With sharp knife cut halfway through layers in a triangle pattern to make 24 triangles. Bake at 300 for 1 hr 25 minutes.
Syrup: Heat honey until hot but not boiling. Spoon or pour over hot baklava. Cool in pan for at least an hour.
To serve, finish cutting through layers.
In my opinion, this is one dessert best enjoyed when it is fully cooled. It's just not as good when it's hot out of the oven, but I couldn't wait to taste it.


















































