3 cups walnuts – bake at 350 degrees for 10 minutes on a cookie sheet
½ cup sugar
1 ½ tsp ground cinnamon
½ cup unsalted melted margarine
1 Tbsp water
After the nuts have been roasted, grind them and pour them into a medium size mixing bowl. Add the sugar and cinnamon and set aside. Brush the bottom of a 13 by 9 by 2 inch pan with melted butter. Fold 2 phyllo sheets in half on the bottom of the pan and brush with melted butter. Place 2 more folded sheets on top of the bottom layer and brush with melted butter. Sprinkle ½ cup of the sugar, cinnamon, nut mixture over top of that double layer of phyllo sheets. Add 2 more folded sheets, brush with butter, 2 more sheets, brush with butter, sprinkle sugar, cinnamon, nut mixture. Repeat 3 – 5 more times. End with a phyllo sheets on the top aand brush with butter. Sprinkle 1 tbsp. butter on the top. Cut through just the top phyllo sheets. Bake at 325 degrees for 50 min or golden brown. Take out and cut al the way through all the layers.
Topping:
1 small lemon
1 cup of sugar
1 cup of water
1 ½ tsp cinnamon
2 whole cloves
1 ½ cup of honey
Grind rind of lemon, reserve. Squeese 1 ½ tsp of juice from the lemon. Place rind, sugar, water, cinnamon, and cloves in a pan. Boil. Lower heat and cook for 25 minutes stirring occasionally. Stir in honey, pour througoh strainer. Stir in the 1 ½ tsp of lemon juice. The juice replaces the rind that was caught in the strainer. Let cool. Pour over the cut layers of baklava.
