Ingredients:

• WALNUT FILLING:
• 4 cups (1 lb) walnuts, finely ground
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• BAKLAVA:
• 1 1/4 cups (2 1/2 sticks) butter, melted
• 1 (16-oz) pkg. frozen phyllo dough, thawed according to package directions
• HONEY-LEMON SAUCE
• 1 1/2 cups sugar
• 1/4 cup honey
• 1/2 tsp. grated lemon peel
• 2 Tbsp. lemon juice
• 2 inches cinnamon stick
• 1 cup water

Instructions:

1. WALNUT FILLING:

2. In a large mixing bowl stir together all ingredients; set aside.

3. BAKLAVA:

4. Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo. working quickly, layer 4 of the phyllo sheets in the pan, brushing each sheet with melted butter. Sprinkle 1 1/2 cups of the filling over the phyllo in the pan. Repeat layering phyllo and filling 2 more times. Layer remaining phyllo sheets in the pan, brushing each sheet with butter. Drizzle any remaining butter over top layer. Using a sharp knife, cut through all layers to make triangle, diamond, or square shaped pieces. Bake in a 32°F oven for 45-50 minutes, or until golden. Slightly cool in pan on a wire rack.

5. HONEY-LEMON SAUCE:

6. While Baklava is cooking, in a medium saucepan stir together the sauce ingredients. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes. Remove cinnamon. Pour honey-lemon sauce over warm baklava in the pan. Cool completely.