Baklava

• 1 lb (.5 kg). unsalted butter
• 2 tbsp (30 ml). shortening
• 1-1/4 lbs (.6 kg). coarsley chopped walnuts
• 8 oz (224 grm). coarsley chopped almonds
• 1/2 tsp (2 ml). cinnamon
• 1 1 lb (.5 kg). pkg. phyllo dough, thawed, if frozen
• whole cloves, optional
• 8 oz (224 grm). honey
• 1 cup (225 ml) sugar
• 2 cups (475 ml) water
• 1/2 lemon, juice only

1. Melt butter and shortening together in saucepan and keep warm.
2. Combine nuts and cinnamon in a bowl and mix well.
3. Reserve 5 most perfect sheets of phyllo for top layer.
4. Of remaining phyllo, layer 1 sheet at a time, brushing with butter mixture until 5 layers thick in a greased 9 x 13 inch pan.
5. Add layers of 1 sheet of phyllo and brush with butter, sprinkling every second sheet with nut mixture, until all sheets are used.
6. Add 5 reserved sheets, buttering each as it is added: sprinkle top with remaining walnut mixture.
7. Chill 1 hour.
8. Cut into diamond shapes; place 1 whole clove in center of each diamond (this may be omitted).
9. Bake at 275 degrees (125 C.) for 1 hour; remove from oven and let cool.
10. Combine honey, sugar, and 2 cups (475 ml) water in saucepan.
11. Simmer until very thick, stirring frequently.
12. Add lemon juice.
13. Pour over cooled baklava.
14. Let stand at room temperature for 3 hours.

unsalted butter, shortening, coarsley, coarsley, cinnamon, phyllo dough, honey, sugar, water, lemon

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