Baklava
Description
This Greek dessert isn't difficult to make but is a bit time consuming. But it is worth every minute making it. It is so delicious, you will be glad that you did.
Ingredients
1 lb. phyllo pastry, thawed
1 c. butter, melted
3⁄4 c. sugar, divided
1 t. ground cinnamon
2 c. chopped walnuts
1⁄2 c. water
3 T. freshly squeezed lemon juice
1⁄4 c. honey
Directions
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Preheat oven to 325 degrees.
Layer half of the phyllo sheets, 1 sheet at a time, in a greased 11x7x2 baking pan; brush each sheet evenly with butter; fold ends over if necessary to fit into pan.
Set aside unused sheets covered with plastic wrap while assembling baklava, to prevent drying.
Mix together 1/4 c. sugar and cinnamon; stir in walnuts.
Sprinkle nut mixture evenly over buttered phyllo in pan. Layer remaining phyllo, 1 sheet at a time, over nut mixture; brush each sheet evenly with butter.
Cut diagonally into pieces, cutting completely through all layers.
Bake in preheated oven until crisp and golden, about 1 hour.
Combine remaining sugar, water, lemon juice and honey in a small saucepan; cook and stir over low heat until sugar dissolves; heat to boiling; pour evenly over still hot baklava.
Let stand loosely covered 8 hours or overnight.
Serve.
16-20 servings