Middle Eastern: Baklava 21 by Recipe Cottage

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	Baklava 21

		Baklava 1 pkg philo dough 8 oz walnuts 1/2 tsp cinnamon 1/4 tsp nutmeg almonds (optional, do 2 parts walnuts to 1 part almonds) 3 sticks butter 3/4 cups sugar 1/2 water 1/2 cup sugar 1 1/2 cups honey 3 or 4 lemon slices 1 cinnamon stick Dissolve sugar in water, bring to boil. Add honey, cinnamon stick and lemon slices, reduce heat and let simmer for about 20 minutes. Strain and leave to cool. Preheat oven to 325-350. In a food processor, grind nuts, mix with sugar, cinnamon and nutmeg. Set aside. Melt butter. In a large pan place 2 layers philo, butter them lightly, then 2 more sheets, repeating this until you have about 8 or 10 layers. Add 1/3 of the nut mixture. Cover with 2 more layers, lightly butter, repeat until you have about 6 layers, add another third of the nut mixture. Repeat this until you have used all the nut mixture, then layer the remaining philo and butter on top. Take a sharp knife and cut diagonal through the top layers of philo (not past the top nut layer, and about 1 1/2 - 2 inches wide). Turn and do the same on the opposite diagonal, to form diamond shapes. Bake for 1 hour, or until golden. Turn oven off and let baklava sit in oven for 1 more hour. Remove, pour cooled syrup over hot baklava. Take knife and slice all the way through the cuts you made previously. Let cool.