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Recipe (click to expand)

1/2cupwalnuts, chopped fine
1teaspooncinnamon, ground
1poundphyllo sheets
1cupbutter, unsalted, melted


Grease 13×9 inch 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 13×9 inch 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 heat, 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.

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