Traditional baklava gets a light touch by reducing the butter. Flaky phyllo dough is layered with cinnamon, pecans, and tahini soaked in vanilla honey.

Makes 24 or one large sheet

Instructions:

1. Preheat oven to 350°F. Toss pecans with cinnamon. Brush melted butter on the bottom of a 13×9 inch casserole dish.
2. Lay base phyllo dough 4 sheets thick and brush each layer with tahini paste. After the base, layer phyllo, brush with tahini and sprinkle with seasoned pecans. Repeat this step 8 times.
3. For the final layers, lay phyllo dough 6 sheets thick and brush each layer with tahini paste. Brush the top phyllo sheet with remaining melted butter.
4. Bake for 20 minutes or until phyllo is golden brown.
5. In a medium pot simmer water, sugar, vanilla and honey over medium high heat for 5 minutes. Immediately pour glaze over baklava. Let cool to room temperature and cover before cutting and serving.