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Greek Baklava

Created by KittenCal on October 22, 2011

1/2 pound chopped pecans
1/2 pound chopped walnuts
1 1/4 teaspoons ground cinnamon
1 package (16 ounce) phyllo dough
1 cup butter, melted (absolutely no substitutes using margarine will reduce the flavor)
TO MAKE SYRUP

Step 1: Preheat oven to 350 degrees F, then butter a 9 x 13-inch baking pan.
Step 2: In a bowl toss together cinnamon and nuts.
Step 3: Unroll phyllo and cut the complete sheet stack in half to fit the dish.
Step 4: Cover phyllo with a damp (not wet) cloth while assembling the baklava, this is improtant to keep the sheets from drying out.
Step 5: Place two sheets of phyllo in the bottom of the prepared dish, then brush generously with butter.
Step 6: Sprinkle about 3 tablespoons of the nut mixture on top.
Step 7: Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
Step 8: Using a sharp knife slice the baklava all the way through to the bottom of the dish into four long rows, then nine times diagonally to make 36 diamond shapes.
Step 9: Bake in preheated oven 50 minutes until golden and crisp.
Step 10: Make the syrup while the baklava is baking; in a small saucepan combine sugar and water; bring to a simmer stirring, then stir in honey, vanilla and lemon zest, reduce heat to low and simmer about 25 minutes (the mixture will reduce slightly but that’s is fine).
Step 11: Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving.
Step 12: Store the baklava uncovered.