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4 c walnuts, toasted & pulverized3/4 pound/3 sticks butter 1/2 c vegetable oil or a can of buttery flavored cooking spray a box of phyllo pastry- defrosted if frozen
Preheat oven to 350 degrees.If you're
using the butter and oil, melt the butter and stir in the oil. Brush with the butter or spray the bottom of a 13 x 9
baking dish. Fold a sheet of the phyllo in half, and unfold it into the pan. Fold the excess
around the sides and spray or brush with the butter-oil mixture. Repeat, then sprinkle with 3 T of walnuts. End
with two sheets of phyllo and the remaining butter, or spray. Score the pastry into diamond
shapes, bake for 30 min., then lower the heat to 300 and bake another 45 min, or until the top is crisp and golden brown.
Syrup
In
the meantime, combine 1 1/2 c sugar, 3/4 c water, 1 T lemon juice Stir constantly over medium heat until dissolved, then increase the heat to high. Time it from the moment the
syrup boils, cook briskly for about 5 minutes. Remove from heat and stir in 1 T honey.
Set aside.
When the baklava is done, remove it
from the oven and pour the syrup over. Cool to room temperature.
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