Middle Eastern: Baklava 15 by Recipe Cottage

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	Baklava 15

		Baklava 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.