My Friend Friday guest today is our friend, Tyler Nelson. Tyler is married to my dear friend, Kristen, who I love!! She and Tyler are incredible people and their children are growing up to be just as amazing. I’m so grateful to Tyler for taking the time to share one of his amazing recipes with us.  Trust me, everything he makes is DELICIOUS!! Here’s Tyler…….

I was born and raised in Southern California. After high school, I served a mission in Mexico City and attended Brigham Young University where I met my wife Kristen. We moved to Los Angeles for medical school and later to San Diego for a residency in anesthesiology. We came to St. George 12 years ago to join the Mountain West Anesthesia anesthesia group. We have five children ranging in age from 7 – 19.

I enjoy biking, both road and mountain, and I surf whenever I can get to the ocean. That being said, I can be talked into almost any activity outdoors. I love music and I run a small DJ business with my kids. My baking hobby started a few years ago. I learned quickly that nothing makes friends like freshly baked treats.

Baklava

1 cup water

1 cup sugar

1 teaspoon vanilla

1/2 cup honey

1 pound chopped nuts (I use pecans, but some prefer pistachios, almonds, or a combination)

1 teaspoon cinnamon

1 16 oz. package phyllo dough

1 cup butter

Boil sugar and water until sugar is melted.

Add vanilla and honey. Simmer for about 20 minutes.

Then cool to room temp.

Preheat oven to 300 degrees. Butter the bottom and sides of 9 x 13 inch pan.

Chop nuts and toss with cinnamon. Set aside.

Unroll phyllo dough. Cover dough with dampened cloth to keep from drying out as you work.

Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.

Sprinkle 2 – 3 tablespoons of nut mixtures on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Bake for 75 minutes until baklava is golden and crisp.

Remove baklava from oven and

immediately spoon sauce evenly over it. Let cool. .

Leave uncovered while cooling.

YUM!!!