Praline Baklava

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Thaw the phyllo dough according to the package instructions.

2. 2

   In a large mixing bowl, combine the flour, butter, and granulated sugar. Mix until a crumbly mixture forms.

   Tip: Use a pastry blender or your fingers to work the butter into the flour.

3. 3

   Add the chopped almonds, pistachios, eggs, vanilla extract, salt, and cinnamon to the bowl. Mix until well combined.

   Tip: Be careful not to overmix the dough.

4. 4

   Unroll the phyllo dough and cut it into 4 equal pieces. Layer each piece with a thin layer of the almond mixture, brushing with melted butter in between each layer.

   Tip: Make sure to keep the layers evenly spaced.

5. 5

   Drizzle the honey over the top layer of phyllo, leaving a 1cm border around the edges.

   Tip: Use a spatula to spread the honey evenly.

6. 6

   Sprinkle the praline mixture over the honey layer.

   Tip: Make sure to cover the entire surface.

7. 7

   Fold the edges of the phyllo up to create a crust, pressing gently to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

8. 8

   Bake the baklava for 35-40 minutes, or until the phyllo is golden brown.

   Tip: Rotate the baklava halfway through the baking time.

9. 9

   Remove the baklava from the oven and let it cool for 10 minutes.

   Tip: Use a wire rack to cool the baklava completely.

10. 10

    Slice the baklava into diamond-shaped pieces and serve.

    Tip: Dust with powdered sugar before serving, if desired.