Greek Baklava
  • 1 package phyllo dough (16 oz.)
  • 1 c. butter, melted
  • Filling:
  • 1 lb. chopped toasted walnuts
  • 1.5 tsp ground cinnamon
  • 1/4 tsp. ground cloves
  • Syrup:
  • 1 c. water
  • 1 c. sugar
  • 1 c. honey
  • 2 tsp. lemon juice or a strip of lemon peel
  • 1 cinnamon stick (optional)
  1. Preheat oven to 350, and grease a 9x13 pan. Mix walnuts,cinnamon and cloves, and set aside.
  2. Layer 1 sheet of phyllo on the bottom of the prepared pan. [Phyllo can be really hard to work with. You should keep a moist cloth over the dough you are not working with, to keep it from drying out.]
  3. Brush melted butter over it and top with a second sheet. Continue this until you have layered 8-10 phyllo sheets.
  4. Sprinkle 1/3 of the nut mixture over the phyllo and then repeat the layering 2 times, ending with layers of phyllo. Cut into diamonds about 2-3" wide. Bake for 45 minutes.
  5. Meanwhile, heat sugar, honey, water, lemon and cinnamon in a saucepan.
  6. Bring to a boil to thicken slightly, and then remove from heat. Allow to cool before pouring it over hot-from-the-oven baklava.
  7. Let cool and serve.