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Baklava Adapted by the Pioneer Woman Cooks Yeild: 8 servings Cook: 45 Minutes Ingredients: 1/2 package phyllo dough (thawed in fridge for 24 hours) 2 cups chopped pumpkin seeds or other nuts 1/2 teaspoon cinnamon ¼-1/2 stick butter, melted 1/4 cup honey 2 Tbsp water 1/4 cup sugar 2 teaspoons vanilla extract Directions: 1. Remove the phyllo dough package from fridge 1 hour before using. Cut the sheets in half. 2. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, and a damp cloth to prevent them from drying out. 3. Mix together the chopped pumpkin seeds and cinnamon. Set aside. 4. Preheat oven to 350 degrees F. Butter a rectangular baking pan. Make sure the sheets of phyllo will fit the pan. If they do not fit, cut them. 5. Butter the top sheet of phyllo with melted butter, then place it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered. 6. Sprinkle on enough pumpkin seeds to make an even single layer. Butter two sheets of phyllo and place them on top of the pumpkin seeds. Add more seeds, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of seeds. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife. 7. Bake for 45 minutes, or until the baklava is golden brown. 8. While the baklava is baking, combine the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low. 9. When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. 10. Allow the baklava to cool, uncovered, for several hours. Once cool, carefully remove them from the pan and serve. Tools Needed Baking Dish Pastry Brush Knife Measuring Cups and Spoons Mixing Bowl and Spoon Small Saucepan
