4 1/2 c Walnuts (16 oz), chop fine
1/2 c Sugar
1 ts Ground cinnamon
1 lb Phyllo sheets
1 c Unsalted butter, melted
1 c Honey
Grease 13" by 9" baking pan. In large bowl, mix walnuts, sugar and
cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to
extend up sides of pan; brush with butter or margarine. Repeat to make 5
more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllos into
approximately 13" by 9" rectangles if desired; otherwise, just be sure to
butter the edges so you can fold them over after you add the filling.
Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with
butter or margarine. Repeat to make at least 6 layers, overlapping small
strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of
the walnut mixture. Repeat step 3 three more times. Place remaining phyllo
on top of last walnut layer. Trim any phyllo that extends over top of pan.
With sharp knife, cut just halfway through all layers in a diamond pattern
to make 24 servings. Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium hear, heat honey until hot, not
boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at
least 1 hour, then cover and leave at room temperature until serving time.
To serve: Finish cutting through layers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini