A Greek favorite that makes everyone think you are a master chef and is so easy to make!
Preheat oven to 350 degrees. Brush melted butter on the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with C&C Baklava Blend. Set aside.
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, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 1/4 of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. This is much easier to do before the phyllo is cooked. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Leave uncovered as it gets soggy if it is wrapped up.