BAKLAVA
The Goddess of Greek Pastry
1 pound phyllo pastry, defrosted according to instructions on package
1/2 to 3/4 pound unsalted butter, melted
1/2 pound walnuts chopped medium fine
1 tablespoon sugar
1 teaspoon ground cinnamon
2 cups sugar
2 cups water
1 cinnamon stick
3 whole cloves
1 tablespoon lemon juice
3 2-inch strips lemon rind, yellow part only
1 tablespoon honey
MAKE THE SYRUP AHEAD & COOL COMPLETELY: Combine the syrup ingredients in a small saucepan. Bring mixture to a boil and boil for 12 minutes. Syrup will be done when large bubbles form on top and a thin stream of syrup falls off the spoon. Mix in the honey and set aside.
Preheat oven to 375 degrees.
Mix together the walnuts, 1 tablespoon cinnamon and 1 tablespoon sugar. Set aside.
Remove from the package and unroll the phyllo pastry. Cover with a sheet of plastic wrap and a damp towel. Brush the bottom of a 9x13 metal baking pan with melted butter. Cover with 1 sheet of phyllo. Repeat until about 1/3 of the sheets have been used.
Sprinkle one-third the walnut mixture evenly over the phyllo. Cover with another sheet of phyllo and brush with butter. Repeat for 3 sheets. Sprinkle one-third walnut mixture over the phyllo. Repeat layers, ending with walnut mixture.
You should have about half the phyllo remaining. Check butter and melt more if needed. Repeat layers of phyllo sheets brushed with butter until remaining phyllo is used up. Top sheets should be as smooth as possible.
With a sharp knife, score the top of the pastry into diamonds, cutting almost all the way to the bottom of the pan. Pour any remaining butter into the cuts.
Bake for 45 minutes until golden brown. When baklava is removed from the oven, pour the cold syrup over the top of the hot pastry. Allow to stand for several hours until completely cool and syrup is absorbed. Baklava keeps well at room temperature.
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