Baklava – Kitchen Heaven

You will need:

1 (16 oz) package phyllo dough (to thaw, follow the package instructions)
Should be paper thin dough sheets. Don't use thick dough!!!
2 1/2 sticks melted unsalted butter
1 lb walnuts (finely chopped, or course blended)
1 teaspoon ground cinnamon
1 cup white sugar
juice from a half of lemon (about 2 tablespoons)
6 oz water
4 oz honey

The night before move the phyllo dough from freezer to fridge, and leave it there over night.
Before you start, take it out of the fridge, and slowly bring it to room temperature ( at least 1 hour).
Do not open the packages, up until you are ready to assembly.
Tip: Once the package is open, cover with damp towel when not in use.
In a bowl, mix finely chopped walnuts with cinnamon.
In a medium saucer pan combine sugar, honey, lemon juice, and water. Boil over medium heat,
constantly stirring until sugar is dissolved. Reduce heat, and boil for about 5 more minutes.
Remove, and let it cool on the side.
Melt butter, and butter the bottom and sides of a baking pan, or casserole dish.
Place 10 sheets phyllo dough on the bottom of the pan, brushing the top of each one with melted butter,
before you place the next one.
Correct order:
10 buttered phyllo sheets, 1/5 nut mixture,
5 buttered phyllo sheets, 1/5 nut mixture,
5 buttered phyllo sheets, 1/5 nut mixture,
5 buttered phyllo sheets, 1/5 nut mixture,
5 buttered phyllo sheets, 1/5 nut mixture
10 buttered phyllo sheets and butter the top.
Cut pastry into squares.
Preheat oven to 325 F, and bake for 1 hour, until golden-brown.
Remove from oven, and immediately spoon with the honey syrup,
making sure it's evenly spread over the hot Baklava.
Tip: For best results leave Baklava to sit overnight in room temperature,
so syrup can penetrate through all the layers.