Greek~Baklava

Baklava

Pastry
1 lb. phyllo pastry (available in the frozen dessert section of most supermarkets)
1 lb. melted butter

Butter a shallow baking pan, or cookie sheet that has 1 inch deep lip all around. Place one sheet of phyllo on the pan. Brush with melted butter. Add another sheet of phyllo and brush with butter. Repeat until 6 sheets have been layered and buttered.

Filling
1 cup pistachios, chopped
1 cup pecans, chopped
1 cup walnuts, chopped
1 cup almonds, chopped
3 tsp. cinnamon
Mix all nuts in a bowl with cinnamon.

Assemble the Baklava
Preheat oven to 375F. Sprinkle half the nut mixture on the prepared phyllo. Add six more phyllo layers, brushing each with melted butter. Sprinkle remaining nut mixture on top layer. Add six more phyllo layers, repeating procedure. Cut into bite-sized squares or diamonds. Brush top with butter. Bake for 30 minutes. Lower heat to 325F and bake another 20 minutes or until golden brown.
Remove from oven and pour syrup over pastry slowly, allowing it to sink in. Set aside at rom temperature for several hours before serving.


Syrup
1 cup liquid honey (for a different flavor, try 1/2 and 1/2 with Buckwheat honey)
2 cups corn syrup
2 thick orange slices
2 thick lemon slices
1 tsp. vanilla

Combine all ingredients in a saucepan. Simmer for 15 minutes or until mixture becomes thin and runny. Do not boil. Squeeze lemon and orange juice into mixture and discard slices. Let cool before stirring in vanilla. Set aside.