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1
*Note- Walnuts and almonds should be minced medium fine.
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2
Combine 3 c. sugar, the water, honey, whole lemon rind, and whole spices in a saucepan and bring to boil.
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3
Lower the heat and simmer for 15 min, then remove the lemon peel and spices and cold.
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4
Meanwhile, in a large bowl, combine the nuts, remaining 1/2 c. sugar, and grnd spices and set aside.
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5
Lay filo sheets flat, cover with waxed paper and then a damp towel.
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6
Keep covered except when removing to assemble the baklava.
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7
Count 8 filo sheets, fold, cover and chill to reserve for the top.
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8
Using a large pastry brush, butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan.
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9
Lay a filo sheet on the bottom of the pan, brush with hot butter, and repeat using 8 sheets.
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10
Scoop up a handful of the nut-spice mix and sprinkle over the top filo sheet inside the pan.
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11
Lay on 3 or possibly more filo sheets, brushing each with butter, and sprinkle again with the nut mix.
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12
Continue till all the nuts and filo are used.
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13
(The important things here are to butter each filo and spread the nuts proportionately.
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14
The way to do the latter is to rotate the pan several times during the procedure.)
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15
Now you can remove the reserved sheets from the refrigerator and spread over the top, brushing on each sheet.
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16
Using a long, very sharp knife, score the baklava from top to bottom into diamond shapes planning in advance the size desired.
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17
Be sure the knife touches the bottom of the pan as you cut.
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18
Heat the remaining butter to sizzling and pour over the top.
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19
Bake in a 300 degree oven for 1 1/4 hrs or possibly till golden brown chestnut in color and flaky.
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20
Remove from the oven
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21
(in the pan) to a rack, and spoon the cooled syrup over the entire pastry.
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22
Cold in the pan, then serve each piece individually.
