Baklava

1. 1

   Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

2. 2

   Brush a 9-by-13-inch baking dish with some of the butter.

3. 3

   Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).

4. 4

   Sprinkle a quarter of the nut mixture over the dough.

5. 5

   Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.

6. 6

   Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

7. 7

   Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.

8. 8

   Cut into the baklava to make strips, about 1 1/2 inches wide.

9. 9

   Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern.

10. 10

    Bake until golden, about 1 hour.

11. 11

    Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes.

12. 12

    Add the lemon juice and boil 2 more minutes, then let cool slightly.

13. 13

    Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight.

14. 14

    Garnish with nuts.

15. 15

    Photograph by Jim Franco

* Per serving · 4 servings · Values may vary.