By popular demand...ok, Amanda's demand...
Melinda's Baklava.
Need:
2 quart saucepan
pastry brush
towel to cover phyllo dough between laying down the sheets
9x13 pan
Preheat oven to 350.
1 lb Phyllo dough, thawed and cut in half to fit a 9x13 pan.
1 c unsalted butter, melted (I use my small crockpot, works great)
In a small bowl, mix
1 1/2 c. finely chopped nuts (I like walnuts or pistachios)
3/4 c. finely chopped dates
3/4 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
Peel off 10 sheets of phyllo and place in buttered 13x9x2 inch pan brushing with butter after each second sheet. Spread with 1/3 of nut-date mixture.
Place 5 more phyllo sheets in pan, buttering after each one. Add 1/3 of nut-date mixture.
Place 6 more phyllo sheets in pan, buttering after each one. Add remaining nut-date mixture.
Top with remaining phyllo sheets, buttering after each one.
Cut into diamond shapes. Pour on remaining melted butter.
Bake at 350 Degrees for 30 minutes, then turn oven down to 300 degrees for 1 hour.
After turning oven down, mix:
2 c. sugar
3 c. water
2 T. fresh lemon juice
1 stick of cinnamon
in a 3 quart saucepan and bring to a slight boil. Simmer on stove until baklava is ready to come out of the oven.
When baklava has reached a nice golden color, remove from the oven. Remove cinnamon stick from the syrup and mix in 1/2 cup of honey (I prefer mesquite honey) just before pouring the hot syrup over the baklava.
Cool and serve.