*  Exported from  MasterCook  *
                               MOM'S BAKLAVA
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Mom
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Almonds, ground
                         -(1 lb)
    4       c            Walnuts or pecans,
                         -ground (1 lb)
      3/4   c            Sugar
      3/4   c            Water
    1                    Cinnamon stick
    1 1/2   c            Honey
      1/2   c            Sugar
    2       t            Lemon peel, grated
    2       t            Cinnamon, ground
    1 1/2   c            Butter, melted
    1       lb           Filo, thawed
   Spread nuts in a shallow baking pan and toast at 300 degrees F. for 10
   minutes or until lightly browned.  Cool.
   Combine 3/4 C sugar, water and cinnamon stick in a saucepan. Boil until
   clear.  Add honey and heat until well-blended.  Cool and remove cinnamon
   Combine 1/2 C sugar, lemon peel, and ground cinnamon in a large mixing
   bowl.  Mash together with back of a spoon to blend citrus oil with sugar.
   Add cooled toasted nuts and mix well.
   Butter a 9x13 inch pan.  Line it with 3 sheets of filo, each of which has
   been brushed with melted butter.  Let filo overlap sides of pan. Sprinkle
   with 1/2 cup of nut mixture.  Repeat, alternating 2 sheets of buttered filo
   and nut mixture, ending with filo. (After the second set of sheets overlap
   the edges of the pan, start folding the sheets in half after they are
   buttered.  They will fit almost perfectly in the pan.)
   After you put in the final sheet of filo, fold the filo that has been
   hanging off the pan back onto the top sheet of filo so you have a neat,
   sealed package.  Using a razor blade or very sharp knife, cut through the
   top layer of filo, making lengthwise strips 1 1/2 inches wide. Cut
   diagonally, making diamonds.
   Bake at 325 degrees F. for 1 hour or until golden brown.  Remove from oven,
   place pan on rack, and quickly cut pieces through completely. Immediately
   pour cooled honey syrup over the baklava. Stop when you run out of syrup or
   when the baklava stops sizzling when the syrup hits it. This will help keep
   it crispy and keep it from becoming soggy. Cool and serve. Makes about 4
   dozen pieces.
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