Feast of Ramadan Baklava

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray. In a bowl, combine the chopped nuts with ground cinnamon. Set aside.

Unroll the phyllo dough and cover it with a damp towel to prevent drying out. Place one sheet of phyllo dough in the prepared baking dish and brush it generously with melted butter. Repeat with 7 more sheets, brushing each sheet with butter.

Sprinkle a layer of the nut mixture evenly over the buttered phyllo dough. Continue layering phyllo sheets, brushing each with butter, and adding a layer of nuts until all the nut mixture is used, finishing with a top layer of phyllo dough. Make sure to brush the top layer generously with butter.

Using a sharp knife, carefully cut the baklava into diamond or square shapes. Bake in the preheated oven for 40-45 minutes, or until golden brown and crisp.

While the baklava is baking, prepare the honey syrup. In a saucepan, combine SIDR Honey, water, lemon juice, and vanilla extract. Bring to a simmer over medium heat, then reduce the heat to low and let it simmer for 10 minutes. Remove from heat and let it cool slightly.

Once the baklava is out of the oven, immediately pour the warm honey syrup evenly over the hot baklava, making sure to cover all the pieces. Allow the baklava to cool completely in the pan before serving, allowing the phyllo dough to absorb the honey syrup.

Serve the Sidr honey baklava at room temperature and enjoy the rich, sweet flavors of this classic world-famous dessert.