Baklava

Baklava

1 (16 oz) pkg frozen phyllo pastry, thawed
1 cup butter, melted
3 cups finely chopped or ground pecans, walnuts, pistachios or almonds (a single nut or any    combination)
¼ cup sugar
1 ½ tsp ground cinnamon
½ tsp ground nutmeg

 SYRUP:
1 cup sugar
½ cup water
¼ cup honey

Butter at 9x13” pan.  Set aside.  Cut phyllo in half crosswise, and cut each half to fit prepared pan; discard trimmings.  Cover phyllo with a slightly damp towel.  Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.  Set aside.

Combine nuts and next 3 ingredients; stir well.  Sprinkle one-third nut mixture over phyllo in pan; lightly drizzle with melted butter.  Top nut mixture with 11 sheets of phyllo, brushing each sheet with melted butter.  Repeat procedure twice with remaining nut mixture, phyllo and butter, ending with buttered phyllo.

Cut stack into diamond shapes, using a sharp knife.  Bake at 350^ for 45 minutes or until golden.  Cool completely.  Drizzle syrup over Baklava.  Cover and let stand at room temperature 24 hours.  Yield: 3 dozen.

Excellent!