• 4 s walnuts or pecans, finely chopped
  • 1/2 white sugar
  • 1 tablespoon ground
  • cinnamon
  • 1 lb. phyllo dough
  • 1 butter or margarine, melted
  • 1 (12-oz.) jar honey


Grease 9×13 baking pan. Preheat oven to 300°. In large bowl, combine nuts, sugar and cinnamon; set aside. In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with melted butter. Repeat with five more layers of phyllo. Sprinkle one cup of nut mixture over phyllo layers. Place one sheet of phyllo over nut mixture, brush with butter. Repeat to make six layers. Sprinkle with one cup nut mixture. Repeat phyllo layers (6) and nut mixture two more times. Place remaining phyllo on top of nut layer. Trim any phyllo that extends over top of dish. With a sharp knife, cut half way through all layers in a diamond pattern to make 28 servings. Bake at 300° 1 hour and 25 minutes until golden brown. In 1 quart saucepan, heat honey over low heat until hot. Spoon heated honey over baklava. Cool in pan at least one hour; cover and leave at room temperature until serving time.