Baklava

My husband's Grandfather came over here when he was 13 from Greece. I've tried several Baklava recipes and decided on this one I found in a church type Greek cookbook. Everyone thinks this is so hard to make but it really isn't. Just layer, cut, bake and then pour over the syrup. The key is to work fast since the phyllo dough does dry out fast. And don't forget to cut it BEFORE you bake it!!! Better mellowing for a couple days.

3 cups walnuts, finely chopped

2 cups almonds, finely chopped

2 tablespoons sesame seeds, browned

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon cloves

1 pound phyllo dough

1 pound butter, melted

SYRUP:

2 cups honey

2 cups sugar

1 1/2 cups water

Juice of 1 lemon

Preheat oven to 350 degrees.  In large bowl, mix first 6 ingredients together.  Melt the butter.  Grease a 9x13 inch pan and line bottom with 5 layers of phyllo dough.  Sprinkle a thin layer of nut mixture over phyllo and sprinkle with a little melted butter.  Top with a layer of phyllo and keep repeating---nut mixture, butter, phyllo, until all nut mixture is used up.  Top with 5 layers of phyllo.  Using a sharp knife, cut at angles across pan in a criss-cross manner to make diamond shapes.  DO THIS BEFORE BAKING!!!  Pour remaining melted butter over all the Baklava.  Bake about 1 hour and 15 minutes until top is golden.  Bring syrup ingredients to boil and boil for 10 minutes.  Pour syrup over cooled Baklava.  Allow to stand AT LEAST several hours before serving.  Best if made 2 days ahead as flavors will mellow.  Can keep up to 2 weeks. Work fast putting it together, as the thin phyllo layers dry out fast.  Have everything ready before opening the phyllo.