Baklava

• 4 c. finely chopped walnuts
• 1/2 c. sugar
• 1 tsp. ground cinnamon
• 1 1/4 c. butter, melted
• 1 (16 oz.) pkg. frozen phyllo dough, thawed
• 1 1/2 c. sugar
• 1/4 c. honey
• 1/2 tsp. finely shredded lemon peel
• 2 Tbsp. lemon juice
• 2-inches cinnamon stick
• 1 c. water

1. Stir together walnuts, sugar and ground cinnamon. Set aside. Brush bottom of a 15 x 10 x 1-inch dish with melted butter. Unfold phyllo.
2. Brush each phyllo sheet with butter before placing in pan.
3. Layer 1/4 of the sheets in pan (sheets will extend up the sides of the pan).
4. Sprinkle with 1/3 walnut filling mixture. Repeat layer of phyllo and walnut mixture 2 more times. Layer remaining phyllo sheets in pan, brushing each with butter first. Drizzle leftover butter over top.
5. Using sharp knife, cut through all layers to make diamond shaped pieces. Bake 45 minutes at 325u0b0. In medium pan, bring sugar, honey, lemon juice, peel, cinnamon and water to a boil.
6. Lower heat and simmer for 20 minutes.
7. Pour over warm, cooked baklava and cool in pan.

walnuts, sugar, ground cinnamon, butter, frozen phyllo dough, sugar, honey, lemon peel, lemon juice, cinnamon stick, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416525 (may not work)