Baklava

• 2-1/2 cups (600 ml) walnuts, ground
• 1 cup (225 ml) blanched slivered almonds, ground
• 1 cup (225 ml) shelled, unsalted pistachio nuts, ground
• 1 pkg. phyllo dough, thawed if frozen
• 5 tbsp (70 ml) butter, melted
• 2 cups (475 ml) sugar
• 3/4 cup (175 ml) honey
• 3 tbsp (45 ml). lemon juice
• 1 tbsp (15 ml). grated lemon peel
• 1 tbsp (15 ml). lime juice
• 2 tsp (10 ml). grated lime peel
• 2 cups (475 ml) water

1. Heat oven to 350 degrees (175 C.).
2. In bowl, combine first three ingredients.
3. Unroll phyllo dough and cover with damp towel to prevent sheets from drying out.
4. Coat a 13" x 9" baking dish with butter.
5. Place 2 sheets in baking dish.
6. Brush with butter.
7. Top with 2 more sheets.
8. Brush with butter.
9. Top with another sheet of phyllo.
10. Evenly sprinkle with 1 cup (225 ml) nut mixture.
11. Top with 2 phyllo sheets.
12. Brush with butter.
13. Sprinkle with 1 cup (225 ml) nut mixture.
14. Repeat layering and top with final sheet of phyllo.
15. Brush with remaining butter.
16. With knife, slice length-wise into four equal pieces, then slice diagonally into 8 pieces.
17. Bake 40-45 minutes or until golden brown.
18. Cool on wire rack.
19. Meanwhile, in saucepan, combine remaining ingredients with the 2 cups (475 ml) water.
20. Bring to boil over high heat, stirring.
21. Cook 15 minutes or until slightly thickened.
22. Pour over baklava.
23. Cover and let stand at room temperature at least 6 hours or overnight.

walnuts, almonds, nuts, phyllo dough, butter, sugar, honey, lemon juice, lime juice, lime peel, water

Taken from online-cookbook.com/goto/cook/rpage/0010B1 (may not work)