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1 lb filo pastry dough
3/4 lb melted butter
2 1/2 - 3 C finely chopped walnuts/or ground almonds
2 T sugar
2 t cinnamon

2 C sugar
1 C water
1 stick cinnamon
1 T lemon juice or 1 lemon slice
1/2 C honey

In a saucepan, combine the sugar, water, cinnamon stick, lemon
slice or lemon juice. Bring to boil and simmer for 10 min. Add
honey and bring to boil. Remove from heat. Mix the nuts with the
sugar and cinnamon and set aside. Butter a 9x13x2 inch pan. Place
a sheet of filo on bottom of pan and brush with melted butter. Fold
over any excess filo. Continue for 8 sheets, buttering each. Then
sprinkle about 1/4 C. of nut mixture evenly over layers and cover
with 2 sheets of filo, buttering each. Continue sprinkling nuts
every 2 sheets untill all but 8 sheets are used. Use remaining 8
sheets for top, buttering each. Before buttering last sheet, tuck
in all loose edges and press down with palms of hands. Pour remaining
butter over top. Cut into 5 strips lengthwise, about 1/2 way deep.
Bake at 350 F for about 1 hr. or until golden brown. Remove from
oven and immediately pour cooled syrup over all baklava. Allow to
cool thoroughly and cut strips diagonally to form diamond shapes.
A good rule to remember is - one should be hot and one should be
cold. Baklava can be fozen before baking. Place directly from
freezer into oven, allowing a little longer to bake.


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