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(Pastry With Walnuts And Honey Syrup)
4 c. walnuts
5 Tbsp. sugar
1 tsp. cinnamon
dash of ground cloves
1 lb. phyllo (30 sheets Greek
pastry dough)
1 1/2 c. melted butter or
2 c. sugar
1 c. water
1 Tbsp. lemon juice
1/2 c. honey
4 thin slices lemon
3-inch cinnamon stick, broken
2 tsp. vanilla

Butter a 13 x 9 x 2-inch pan. Finely chop walnuts. In
mixing bowl combine walnuts, sugar, cinnamon and cloves; set
aside. Place 2 sheets of phyllo pastry in pan, folding edges
to fit pan. Brush evenly with melted butter or margarine.
Continue layering phyllo until 10 sheets of phyllo have been
used. Sprinkle 1 cup nut mixture over the buttered top sheet.
Repeat; layering three times using 5 sheets to form pastry
layers and ending with 5 sheets on top. Preheat oven to 350 degrees.
With a very sharp knife cut the Baklava into diamond shaped
pieces. Heat remaining butter until very hot and pour over
top. Bake Baklava for 30 minutes. Reduce heat to 300 degrees and
continue to bake for 45 minutes more. While Baklava is baking,
prepare syrup.
In medium saucepan combine sugar, water, lemon juice,
honey, lemon slices and cinnamon. Bring to a boil, stirring
until sugar is dissolved. Simmer syrup, uncovered, 10 minutes.
Remove lemon slices and cinnamon stick. Add vanilla and pour
syrup over hot pastry. Cool. Makes about 3 dozen.

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