Baklava

Preheat: 325°
Makes: One 10" by 13" rectangular baking dish

For the syrup:

½ cup Sugar
½ cup Honey
1 1/3 cups Water
½ Lemon, lightly squeezed and placed in syrup mixture
2 Cloves, whole
2 tablespoons Ouzo (optional)

For the filling:

1 pound Walnuts
1 teaspoon Cinnamon, ground
5 tablespoons Sugar

For the pastry:

1 pound Filo dough, thawed overnight in the refrigerator
8 oz (2 sticks) Unsalted butter, melted

Combine all syrup ingredients except the ouzo in a medium saucepan. Bring to a boil
and stir to dissolve sugar.  Reduce heat and simmer until thickened, about 20 minutes.
Remove from heat, add ouzo, and allow to cool. Remove lemon and cloves.

Place all ingredients in a food processor fitted with a metal blade. Pulse several times
until nuts are finely chopped.

Butter a 10" by 13" rectangular baking dish. Unfold filo from package and be sure to cut
dough in half (each half sheet should then fit in baking dish).

Layer 2 sheets of filo into dish, keeping unused filo covered with a slightly damp towel.
Brush layer with melted butter. Continue until 10 sheets have been used. Spread 1/3rd
of the filling over the top. Continue making 2 more 10 sheet layers, similar to above,
placing nuts between the layers and on top. Be sure to finish with the nuts. Drizzle top
with remaining butter.

Trim away excess filo from edges of pan as necessary and cut into small squares or
diamonds before baking. Bake until pastry is golden brown and crispy, about 1 hour.
Remove and let cool for 30 minutes.

Pour cooled syrup over warm pastry and allow to soak in. Cool and serve at room
temperature.

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