First things first, melt the buttah. It calls for one cup, but I like to use 3/4 (1 1/2 sticks instead of 2)
I also mixed in nutmeg and cinnamon into the butter, just for a lil extra oomph. I dumped the nuts into a bowl and mixed cinnamon right in
Then, you need to unroll the Fillo (Phyllo) Dough, mine looks like this:
When you unroll it and begin to work with it, I like to cover it with a wet towel so it doesn't dry out. Once it drys out it start to crack when you work with it.
Grease a pan, I'm pretty sure I used 11 x 13, if its smaller it doesn't make a difference. Begin by putting down 4 sheets of the dough and painting butter on it.... not too much butter, just enough to wet it.
Do the same with the next four sheets.... butter... then layer 2 sheets. Butter the 2 sheets the sprinkle 2-3 tbsps of nuts on it. Repeat, until you only have 8 sheets left, and no more nuts.
Once you have 8 sheets left, you are going back to layering 4, buttering, 4 more, and more butter. Make sure the top layer is pretty wet because when you begin to cut it seems to dry out pretty fast.
Now, you begin cutting. I used a serrated knife, and when I cut I don't cut all the way through down to the bottom of the pan, for two reasons. 1) Its hard to cut and 2) once you pour the sauce on it sinks to the bottom - not cutting it all the way to the bottom helps this.
Put in the oven (350) and bake for 45-50 mins (I usually do the 45 mins). When that is in the oven you will start your sauce - Boil water, honey, sugar and vanilla on the stove. After it boils bring it to a simmer for 20 mins. As soon as you remove the Baklava from the oven pour the sauce over it.
1 box Fillo sheets (16 oz)
10 oz Chopped Pecans (mixed with 1 tbsp cinnamon)
1 1/2 sticks butter, melted
1 1/4 cup water
1 1/4 cup white sugar
3/4 cup honey
2 tbsp vanilla