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- 4 Cups walnuts, toasted
- 1 Teaspoon ground cinnamon
- 1 Cup sugar, divided
- One 16-ounce package phyllo dough, thawed if frozen
- 1 Cup butter, melted
- 1 Cup Barenjager Honey Liqueur
- 1 Cup water
- 1 cinnamon stick
- 4 Teaspoons fresh lemon juice
In a food processor, add the walnuts, 1/2 cup of the sugar and the cinnamon. Pulse for about 25-30 times, or until walnuts are finely chopped. Pour into a bowl and set aside.
Trim the phyllo sheets to fit approximately 13 by 9 inches. You will want to keep the phyllo covered with a damp towel while you work. The thin sheets dry out really fast.
Place one sheet of phyllo into baking dish and brush with butter. Repeat with 5 more sheets, brushing every other one with butter. Sprinkle evenly with about 1 cup of walnut mixture. Repeat layering 2 more times. End with remaining phyllo sheets brushed with butter.
Using a sharp knife, cut almost but not all the way through the layers. Cut 3 strips length wise and then crosswise into 4 rectangles. Carefully cut each rectangle into 2 triangles. Bake for 1 hour, or until golden brown.
Meanwhile, in a small saucepan combine the Barenjager, water, 1/2 cup sugar and the cinnamon stick. Heat until boiling over medium heat, stirring often. Continue to cook at a boil for 5 minutes. Lower the heat and stir in the lemon juice. Continue to simmer for 5 minutes. Remove from heat and discard the cinnamon stick.
Spoon syrup over hot baklava. Cool in pan at least one hour. Let stand at room temperature until ready to serve. Finish cutting through the layers and serve.