Baklava

3/4 cup margarine or butter, melted
1 pkg (16 oz) fresh or frozen (thawed) phyllo (approximately 30 sheets)
4 cups walnuts, finely chopped
1 1/2 cups sugar
1 tbsp. fresh lemon juice
1 tbsp. honey

Directions

Heat oven to 325 degrees
1. With pastry brush, grease bottom and sides of 13" by 9" glass baking dish with some melted margarine or butter.
2.Place 1 phyllo sheet in dish, folding in sides to fit; lightly brush with margarine or butter, then sprinkle with about 1/4 cup walnuts. Continue layering phyllo, lightly brushing each sheet with melted margarine or butter and sprinkling every other sheet with about 1/4 cup walnuts except last layer.
3. With sharp knife, cut through top layers of baklava lengthwise into 4 strips, then cutting each strip crosswise into 4 rectangles. Cut each rectangle diagonally into 2 triangles.
4. Bake baklava 1 hour and 15 minutes or until top is crisp and golden.
5. Meanwhile, in 1-quart sucepan, heat sugaar, lemon juice, and 3/4 cup water to boiling over high heat, stirring. Boil 3 minutes, without stirring. Remove saucepan from heat; stir in honey. Cover and set aside. (syrup can sit for up to 1 hour.)
6. Remove baklave from oven; spoon sugar syrup evenly over top. Cool baklava completely in dish on wire rack.
7. When cool, cut baklava into pieces along scored lines. Makes 32 triangles.
Enjoy!!

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