I love baklava but rarely indulged because it takes so much time to make. Then a friend gave me this simple recipe. Now I make these squares for family, friends and co-workers for special gatherings and holiday gifts.
—Paula Marchesi, Lenhartsville, PA
Prep: 20 min. Bake: 30 min. + cooling Makes: 2 dozen
1 lb. (4 cups) chopped walnuts
11/2 tsp. ground cinnamon
1 pkg. (16 oz., 14x9-in. sheets) frozen phyllo dough, thawed
1 cup butter, melted
1 cup honey
1. Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon.
2. Unroll phyllo dough. Layer two sheets of phyllo in the prepared dish; brush with butter. Repeat with six more sheets of phyllo, brushing every other one with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
3. Sprinkle 1/2 cup nut mixture in dish; drizzle with 2 Tbsp. honey. Add two more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 Tbsp. honey over phyllo. Repeat layers six times. Top with the remaining phyllo sheets, brushing every other one with butter. Using a sharp knife, score the surface to make 24 squares. Bake squares until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.
1 square: 294 cal., 21g fat (6g sat. fat), 20mg chol., 145mg sod., 26g carb. (13g sugars, 2g fiber), 5g pro.