By Vasso Poulos
(From Holy Trinity Greek Orthodox Church cookbook, A Taste of St. Augustine, Florida)
1 lb. nuts (walnuts, pecans or combo), chopped well
¾ C. sugar
1 t. cinnamon
½ t. allspice
½ t. nutmeg
2 sticks butter, melted
1 lb. filo pastry
Syrup:
2 C. water
1 C. sugar
½ C. honey
Juice of ½ lemon
Mix first 5 ingredients together. Set aside. Using a 9 x 13 inch baking pan, brush bottom and sides of pan with butter.
Place 8-10 sheets of dough in pan, brushing between each sheet with butter. Sprinkle with a thin layer of nut mix (about ¾ C.). Place 4 sheets of dough with melted butter butter brushed between each layer. Repeat until you have no more nut mixture and you have 10 sheets of filo dough left. Place last 10 sheets on top brushing each sheet with melted butter. Pour remaining butter on top.
Cut baklava into diamond shapes. Using a sharp knife, cut first into lengthwise strips (through the top layers only leaving the bottom intact). Then cut diagonally again at 1 ½ inch intervals.
Bake in a slow oven 325 degrees for approximately 1 hour, or until top is golden brown.
To make the syrup, combine the water and sugar in a heavy saucepan. Bring to a boil and cook for 10 minutes. Then add the honey and lemon and cook 5 minutes more. Take off stove and allow to cool.
Remove from oven and pour cool syrup over hot baklava. Let baklava cool completely and then cut through.
Baklava freezes well in plastic containers with wax paper between layers. Remove as needed and bring to room temperature. Will keep indefinitely.