So glad I did! These are delicious. Note that I listed 24 servings; however, I suggest cutting the squares even smaller because these baklava are very rich! Also, The Domestic Rebel recipe states to allow the baklava to set at least 6 hours before completely cutting and serving. I was able to cut my baklava much sooner than that -- after 3 hours or so.
Enjoy - The Recipe Wench
MAKE COOKIE DOUGH
In large bowl of stand mixer with paddle attachment, beat together 1-½ sticks of butter and both sugars until creamy.
Add milk and vanilla until combined.
Add salt, flour, chocolate chips and nuts. Mix until combined.
In 9x13 baking dish sprayed with cooking spray, start to layer 10 phyllo dough sheets one at a time, brushing each sheet with butter.
Sprinkle one-half of the cookie dough and press down gently to form a layer covering the entire dish.
Continue layering another 10 phyllo dough sheets, buttering each layer.
Add remaining cookie dough and press down gently to form layer covering entire baking dish.
Top with remaining (approx. 20) phyllo dough sheets, buttering each sheet.
Before placing in 350ºF oven, use a very sharp knife to cut baklava into squares.
Bake until golden (approx. 30-45 minutes).
Remove from oven and immediately pour simple syrup over.
Allow baklava to sit until completely cool before making final cuts and serving.
Mix water, brown sugar and vanilla in small saucepan.
Bring to boil over medium-high heat. Reduce heat and simmer for 10 minutes, stirring often, until thickened.