Greek Baklava

1. 1

   Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.

2. 2

   Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.

3. 3

   Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.

4. 4

   Sprinkle nut mixture evenly over buttered phyllo in pan.

5. 5

   Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.

6. 6

   Cut diagonally into squares, cutting completely through all layers.

7. 7

   Bake in preheated oven until crisp and golden, about one hour.

8. 8

   Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.

9. 9

   Heat to boiling; pour evenly over hot baklava.

10. 10

    Let stand loosely covered 8 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.