oh my, baklava

So I've always wanted to make homemade baklava. Ohhh, those savory layers of phyllo, butter, and nutty-goodness. And when I saw a recipe on Alton Brown's Good Eats, I knew this had to be made.

The first task for baklava is to food-process a combination of almonds, walnuts, and pistachios with a lovely medley of spices....think cinnamon-y and all-spice-y flavors.

And it all comes out looking like this....

And...I really am not in the mood to blog, for some weird reason, which is why I am being brief. But another adventure of this baklava-making process was the phyllo dough. Which, for some reason, was dubbed "fillo" dough on this box...

Mayhaps this is the Greek-spelling of the wafer-thin treat? Who knows.

Hmm...almost looks like Bible-paper. Almost. For some reason, this was the first thing that popped in my brain. And who would think that all that would bake up into something like this...

Ooohh, aahhh.

OOOOOOHHHH, AAAAHHHHH.

Just don't eat a ton at once, or else you may never want to see another baklava again. This stuff is SWEET.