Baklava

• 1 lb. finely chopped blanched almonds
• 1 c. sugar
• 1 Tbsp. cinnamon
• 1 lb. phyllo pastry sheets
• 2 c. sweet butter, melted (do not use margarine)
• syrup (recipe follows)

1. Combine almonds, sugar and cinnamon.
2. Place 8 sheets of phyllo (one at a time) in bottom of 8 x 14 x 2-inch pan, brushing each with melted butter.
3. Sprinkle generously with nut mixture.
4. Place 2 butter sheets of phyllo on top.
5. Sprinkle with nut mixture; add 2 butter sheets.
6. Continue layering nut mixture and phyllo dough until all nut mixture is used.
7. Place remaining phyllo sheets on top, buttering each sheet before placing in pan.
8. With a sharp knife, cut Baklava into small diamond shapes.
9. Place a pan of water on lower shelf in preheated 300u0b0 oven.
10. Bake Baklava on middle shelf for 3 hours, making sure water pan is always full.
11. Remove from oven and pour cool syrup over pastry.

blanched almonds, sugar, cinnamon, phyllo pastry, sweet butter, syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035490 (may not work)