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A long time traditional recipe made even easier by using straight honey to drench the layers of fillo. You will find this version crispier and less sticky then the older version where honey was deluted with corn syrup and water and you needed to resoak the dessert every couple of days.
4 1/2 cups walnuts, {1 16 oz. package}, finely chopped
1/2 cup sugar
2 tsp. cinnamon
1 pound of phyllo {strudel leaves}
1 1/2 cup melted butter
1 1/3 cup honey
Grease 13 x 9 baking pan. In large bowl, mix walnuts, sugar and cinnamon; Set aside.
In baking pan, place 1 sheet of phyllo, allowing it to extend up the sides of pan; brush with butter. Repeat to make 5 more layers; sprinkle with 1 cup of walnut mixture. Cut remaining phyllo into approximately 13' by 9' rectangles. Preheat oven to 300 degrees.
Place one phyllo rectangle in pan; brush with butter or margarine. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle with 1 cup of the walnut mixture.
Repeat step 3 three more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over the top of pan. {I just fold it in to close in the edges} With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings. {I usually can get about 40 pieces} Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium-low heat, heat honey until hot, not boiling. Spoon honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temp until serving time.
To serve: Finish cutting through layers.
I like to make this recipe a few days in advance, so the honey has a chance to soak into the cookie.

Servings: 24

Nutritional information per serving

No nutrition information available

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