
I've finally come up with a good recipe for the baklava! I made it a second time, and it didn't turn out quite as good as the first, but I can remember what I did better the first time.

To start out, I chopped about a cup of salted roasted almonds and mixed them with a half of a cup of brown sugar. We've got vanilla beans packed in sugar, so I chopped about a fourth of a bean really finely, and added that to the nut mixture along with some of the sugar from the beans. Once I got that all mixed together in a bowl, I set it aside and got a stick of butter melted and ready to brush over my pan and phyllo dough.

I got the pan buttered and started layering the dough. It's nearly the perfect size for a 9x13'' pan, so I cut them in half and layered them with butter in between. After about 12-15 layers, I started sprinkling the nut mixture, and once it ran out, I finished the pan off with 12-15 more layers, brushed with butter, cut it into triangles and popped it in the oven at 350 for about 40-45 minutes.

Once it was nice and crispy and golden, I poured the syrupy mixture over the top, set it back in the warm but turned off oven, and left it until it was cool and ready to eat. It was delicious, warm, nutty, buttery, and flaky! The recipe is below, so enjoy!
MAPLE BAKLAVA
To make the syrup:
Enjoy!
- 1 stick butter
- 4 oz. phyllo dough (or more-the flakier the better)
- 1 c. nuts, chopped
- 1/2 c. brown sugar
- 1/2 vanilla bean (packed in sugar, along with some of the sugar)
- 1/2 c. maple syrup
- 1/4 c. water
- 1/8 t butter flavoring
To make the syrup:
- 1 /2 cup syrup
- 1/4 cup water
- 1/4 vanilla bean, finely chopped
- 1/8 t butter flavoring
Enjoy!