GRANOLA BAKLAVA

Directions

1. Preheat oven to 350°F degrees. Butter the bottoms and sides of a 9x13 inch pan.
2. For berry and nut mixture: Chop granola & pecans with cinnamon and set aside. Zest the lemons and set aside. Juice oranges and lemons and set aside. Chop apricots and mix with raisins, then add the orange juice and goji berries and cook in a nonstick pan at medium heat until orange juice is completely reduced and absorbed by the dried fruits, season with lemon juice to ensure that juice has a sweet citrusy mixture, but not overpowering with lemon juice, in short lemon juice to taste.
3. To assemble: Unroll phyllo dough and working quickly cut whole stack in half to fit pan. NOTE: Cover phyllo with a dampened cloth to keep from drying out as you work. Start by placing two sheets of dough in pan, butter thoroughly, dust with a little corn starch at every other layer. Repeat until you have 6 sheets layered. Sprinkle 3 tbs of granola mixture on top. Top with 4 sheets of dough, this time top with mixture of goji berries and dried fruits, repeat the process until you have at least 3 layers granola and 2 layers of fruit, finally top with at least 6 to 8 sheets of dough.
4. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
5. For sauce: Make sauce while baklava is baking. Boil sugar and 2 cups of water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
6. To serve: Remove baklava from oven and immediately spoon sauce over it. Let cool to serve.

Allergy Info:
Contains nuts