BAKLAVA
1 lb. phyllo - strudel leaves, purchased frozen usually, defrost per pkg. directions
1 1/4 lb. light walnut pieces, ground
1/4 c. sugar, add to ground walnuts
Dash cinnamon, add to ground walnuts
1/2 lb. unsalted butter, melted
With a pastry brush or new 1 inch paint brush, grease a 13 x 9 x 2 inch pan with melted butter. Place 5 sheets of phyllo (folded in half usually fits perfectly) in pan, buttering each. Sprinkle top evenly with about 1/2 cup of the walnut mixture. Add another sheet of phyllo, brush with melted butter and top with 1/2 cup of walnut mixture until all of the nut mixture and almost all of the phyllo is used. End with 6 sheets of phyllo, buttering each except top. Cut Baklava into diamonds by first cutting lengthwise (six columns works well) and then diagonally. Use a very sharp knife. Pour remaining butter on top. Bake at 350 degrees for 40 minutes or until golden brown. While the baklava is baking, make the syrup.
SYRUP:
1 c. sugar
1 c. honey
1 c. water
1 cinnamon stick
Combine in large pan. Boil for about 5 minutes. Cool slightly. Spoon over the hot baklava when it is removed from the oven. Allow the baklava to cool before removing it from the pan. Baklava keeps very well frozen. One pan can make 48 small baklava.
