Barenjager Honey Lemon Baklava

Adapted from Good Housekeeping Step-by-Step Cookbook

Ingredients:

 ■4 cups walnuts (about 16 oz) toasted

 ■1 teaspoon ground cinnamon

 ■1 cup sugar, divided use

 ■1 package (16 oz) phllo dough, thawed if frozen

 ■1 cup butter, melted

 ■1 cup Barenjager Honey Liqueur

 ■1 cup water

 ■1 cinnamon stick

 ■4 teaspoons fresh lemon juice

Cooking Directions: 

Grease a 13 x 9 inch baking dish. 

Preheat oven to 300 degrees. 

In a food processor with knife blade, add walnuts, 1/2 cup sugar and cinnamon.  Pulse about 25-30 times or until walnuts are finely chopped.  Pour into a bowl and set aside. 

Trim phyllo sheets to fit into approximately 13 x 9 inches.  You will want to keep 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 layers.  Cut 3 strips length wise and then crosswise into 4 rectangles.  Carefully cut each rectangle into 2 triangles.  Bake 1 hour, or until golden. 

Meanwhile, in a small saucepan combine 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 heat and stir in lemon juice.  Continue to simmer for 5 minutes. Remove from heat and discard 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 layers and serve.

http://www.missinthekitchen.com/2011/12/28/barenjager-honey-lemon-baklava-virtual-potluck-holiday-party/