My version of baklava is mostly traditional, packed full of buttery layers of phyllo pastry filled with walnuts and pistachios, but I added a few non-traditional extras to the syrup that is poured over the top. A split vanilla bean adds another layer of sweetness (and beautiful little seeds), and just a bit of orange flower water perfumes the cookies just slightly. If you are not a fan of (or can’t find) the orange flower water, a bit of cinnamon or cardamom is great in the syrup, too. <br /> <br />For easy serving, transfer the individual pieces of baklava to cupcake liners or squares of parchment paper, then keep them in an airtight container at room temperature. Baklava can also be frozen, baked or unbaked. Just let it thaw in the refrigerator overnight before serving or baking. <br />

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