Served as dessert. Vegetarian dish. Speciality: Easter Dessert Recipes

For a 9 x 13 pan you need: 2 lbs. Phyllo Pastry, 2 cups Butter

1 lb. Walnuts coarsely chopped

4 Tablespoon Sugar

4 Tablespoon ground Rusks

3 Tablespoon Cinnamon ground

FOR THE SYRUP

3 cups Sugar

2 cups Water

3/4 cup Honey

5-6 Cloves

1 Cinnamon stick

The peel of 1 Lemon and 1 Orange

The juice from 1/2 Lemon

Start by clarifying the butter. Put it in a saucepan to melt and carefully remove the foam that forms on top. Set aside. Mix together the walnuts, sugar, rusks and cinnamon. Cut the phyllo at the same size of your oven pan. Put 10 sheets of phyllo coating with butter each one. Sprinkle some of the walnut mixture evenly on top (about 4 Tablespoon). Then continue by putting 2 sheets (all buttered) and filling. It goes 2 sheets-filling etc until you have 10 phyllo sheets left. Put them on top with no filling among them. It is 10 phyllo on the bottom and 10 phyllo on top. With a sharp knife cut the baklava to square medium size pieces. Spread the remaining butter on top and about 1cup of water. Bake at 350°F. for about 40 minutes and then lower the temperature to 250°F. and bake another 40 minutes. Prepare the syrup. Boil all the ingredients, except the lemon juice for 7-10 minutes. 1 min before you remove it from heat add lemon juice. Remove from the heat and let it cool completely. Let it stand for a whole day before you serve it in order to absorb the syrup.

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