Baklava

• 12 oz. frozen puff pastry sheets, thawed
• 1 oz. butter
• 4 oz. unblanched almonds
• 1/2 tsp. cinnamon
• 5 Tbsp. clear honey
• 4 Tbsp. lemon juice

1. Cut the pastry sheets in halves and roll out to 9 x 6-inches on floured board; melt butter.
2. Roughly chop nuts and mix with cinnamon.
3. Put pastry sheet on damp baking tray, brush with melted butter and cover with 3 more sheets pastry, brushing butter between each layer.
4. Spoon nut mixture over pastry, leaving 3/4-inch border.
5. Cover with remaining 4 sheets pastry, buttering each layer.
6. Trim off pastry to make neat rectangle.
7. Knock up edges.
8. Score top in 6, then score each section in half diagonally.
9. Bake at 425u0b0 for 7 to 15 minutes.
10. Reduce heat to 350u0b0, bake for 20 minutes more.
11. Warm honey and lemon juice in pan.
12. Spoon over hot pastry and let soak, serve warm.
13. Hope you'll try this.
14. It's served all over the Middle East as is Lamb Tayine. Bon appetit.

frozen puff pastry sheets, butter, unblanched almonds, cinnamon, clear honey, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774340 (may not work)