Baklava

Ingredients:

1 box Greek phyllo sheets (in your grocer's freezer section)
2 sticks real, unsalted butter (melted)
4 cups chopped walnuts
1/2 cup sugar
2 tsps cinnamon

Directions:

In a regular 13" x 9" Pyrex baking pan, layer 8-10 sheets of phyllo (cut to fit the pan, about half the phyllo sheet), brushing melted butter on each sheet before adding the next sheet. Sprinkle 1/2 the walnuts, 1/2 the sugar and 1/2 the cinnamon on the prepared phyllo (use more or less of each depending on taste). Layer five more sheets of phyllo, again buttering each as you go. Sprinkle the remaining walnuts, sugar and cinnamon on top of this. Then layer about 15-18 more sheets of phyllo on top of this, buttering each sheet as you go. Then you want to cut the pieces before baking in the pan, going diagonally to get that diamond shape. This takes some finesse. You'll wanna make sure your knife is sharp and you get all the way down to the bottom of the pan. Then bake in a 350 degree oven for approx. half an hour or until top and bottom of phyllo is golden brown. Let it cool, then make the syrup.

Syrup:

4 cups sugar
2 cups water
honey (from 1/4 cup to 1/2 depending on taste)
a pinch of vanilla (1/2 tsp if liquid extract)
a one inch piece of lemon rind

Combine ingredients in a medium saucepan, bring to a boil then turn down the heat and simmer for five minutes.

Pour hot syrup over the baklava, then let cool until the syrup is absorbed.

Thanks to Pamela K. Kinney!