Makes 1, 9 x 9 pan
1 Pound Walnuts, Chopped
1 Package Phyllo Dough, defrosted under refrigeration
1 teaspoon Ground Cinnamon or Pro Seasoning Holiday Baking Spice
1/2 teaspoon Pro Seasoning English Flake Salt
2 Stick Butter, melted
1 cup Sugar
1 cup Water
½ cup Honey
1 teaspoon Vanilla Extract
1 teaspoon Grated Orange Zest
An 1/8 inch wooden dowel or wooden spoon handle
Method of Prep:
Preheat the oven to 350 degrees F.
In a medium sized mixing bowl, mix together cinnamon, nuts, and salt. Unroll phyllo dough and keep covered with a damp cloth to prevent drying while you’re working. Lay 2 sheets down on a clean work surface. Brush lightly with melted butter. Position the phyllo so the short side is facing you. Place the wooden dowel on the short side of the phyllo dough. The dowel should be perpendicular to your body. Scoop ¼ cup of nut filling onto the phyllo and roll like a jelly roll as tight as you can with the dowel in the center. Pull the dowel out and scrunch the phyllo like an inchworm so that it is ¾ to half the size of a regular sheet of phyllo. Place scrunched up phyllo in the bottom of a greased 9 x 9 baking pan. Continue this process until the entire bottom of the pan is filled. Bake at 350 degrees for about 30-40 minutes or until the phyllo is golden brown.
While the baklava is cooking, heat the water, sugar, honey, and orange zest in a t small saucepan. Bring to a boil and simmer for 10 minutes. Add the vanilla at the very end and stir. Remove baklava from the oven and immediately ladle the syrup over the baklava. Allow to cool and then refrigerate completely before serving!