BAKLAVA

• 1 lb pkg Phyllo dough
• 1.5 cup Unsalted butter
• 2 cups almonds 1 1/2 cups Walnuts and pecans
• 0.5-0.75 cup Sugar
• 1-1.5 teaspoon Cinnamon
• 1 cup Honey
• 0.75 cup Sugar
• 1 cup Water
• 2 tablespoon Lemon juice
• 0.25 teaspoon Lemon rind

Instructions

1. 1.Prepare the filling: In a bowl, combine 2 cups of walnuts, almonds, and pecans with 1/2 to 3/4 cup sugar and 1 to 1 1/2 teaspoons cinnamon. Mix well.
2. 2.Preheat oven to 350°F (this will be reduced later).
3. 3.Butter a 17"x12"x2" pan or cookie sheet.
4. 4.Lay 2 sheets of phyllo dough in the prepared pan. Brush generously with melted butter. Repeat this layering process (2 sheets of phyllo, then brush with butter) three to four more times, creating a base layer of 8-10 sheets total.
5. 5.Evenly spread about half of the nut filling over the phyllo sheets.
6. 6.Repeat the layering of phyllo and butter from the previous step (another 6-8 sheets).
7. 7.Evenly spread the remaining nut filling.
8. 8.Repeat the layering of phyllo and butter from step 5 (another 8-10 sheets) to form the top phyllo layers. For the very top surface of this final layer, do not brush with clear melted butter yet.
9. 9.Prepare the syrup: In a saucepan, combine 1 cup honey, 3/4 cup sugar, 1 cup water, 2 tablespoons lemon juice, and 1/4 teaspoon lemon rind. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Let the syrup cool completely.
10. 10.Carefully cut the baklava into squares or diamond shapes through all the layers.
11. 11.Heat any remaining melted butter in a pan until it turns brown.
12. 12.Pour the hot browned butter evenly over the top of the cut baklava.
13. 13.Place the baklava in the preheated oven. Bake for 30 min.
14. 14.Reduce to 300°F and continue baking for another 30 minutes.
15. 15.Remove the baklava from the oven.
16. 16.Immediately pour the cooled syrup evenly all over the hot baklava, making sure it seeps down in between the cut pieces. Let it cool completely before serving.