Well I've been making Baklava since I was about 18, and it's not as difficult to make as you think. Here is the recipe if you would like to try it. Let me know how it turns out.
BAKLAVA
Set oven at 350 degrees
1 Pkg Phyllo dough (Follow instructions on package on how to use/thaw
1 Pound of chopped pecans (I run whole ones in my food processor)
2 Tablespoons Sugar
Double Dash of Cinnamon
1 LB of unsalted butter (melted)
SYRUP
2 cups of sugar
1 cup of water
1 good squirt of Rose Water (you can find this at cooking stores, or maybe a little easier at a liquor stores like "BEVMO")
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Mix pecans, sugar and cinnamon in a bowl.
Lay a sheet of phyllo down, then brush sheet with butter. Do this until you have 4 sheets of phyllo down, one on top of the other with butter in between each sheet.
Place spoonfulls of the nugs across the short side of the phyllo leaving 1 inch on the left and right sides clear of any nuts. The line of nuts should but about 2 inches from the bottom of the sheet of phyllo
1" ******** NUTS ******** 1"
2"
Start rolling the phyllo around the nuts (as if you were rolling a cigar...not that I've ever done that, but you know what I mean). As soon as you've got the phyllo dough rolled around the nuts and you can't see the nuts (1Full roll) then you will need to fold over the two sides (toward the center of the sheet,to enclose the ends, so the nuts don't fall out. Complete rolling the dough until you are finished. I will call this the "log" . Brush the log with butter, and then move the log to cookie sheet or lasagna pan (the cookie sheet will need to have sides). cover the log with a dish towel, and continue making logs until you run out of pecans or phyllo dough. Once you have completed all your logs, you will need to cut them to form each piece. I cut the logs on the angle. Now you will cook the the Baklava for 45-60 minutes, until golden brown.
While the Baklava is baking, you need to make the syrup, so that it can cool down while the baklava is cooking. Heat 2 cups of sugar and 1 cup of water along with a good squirt of rose water. Bring the syrup to a rolling bowl to make sure the sugar crystals all dissolve. Then let the syrup cool down.
When the Baklava is done, let it cool down. Once the Baklava is cool pour the cooled syrup over the Baklava and let it sit to soak up the syrup for a little while. Then move pieces into cupcake cups.
**NOTE** If the Baklava is too hot and your pour the syrup over it, it will make the Baklava soggy and not crisp, so be sure that it has cooled down enough. Good luck :-)
