Ingredients:
1 pound phyllo dough
1 cup unsalted butter, melted
2 cups chopped nuts (such as walnuts, pistachios, or almonds)
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup honey
1/4 cup water
1 teaspoon lemon juice
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the chopped nuts, sugar, and cinnamon.
Brush a 9x13 inch baking dish with melted butter.
Place one sheet of phyllo dough in the bottom of the dish, and brush it with melted butter. Repeat this process until you have used half of the phyllo sheets, layering them and brushing each one with butter.
Spread the nut mixture evenly over the phyllo layers.
Place the remaining phyllo sheets on top of the nut mixture, brushing each one with butter as you go.
Use a sharp knife to cut the baklava into squares or diamonds.
In a small saucepan, combine the honey, water, and lemon juice. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
Pour the honey mixture over the baklava, making sure it seeps into the cuts.
Bake for 45 minutes to 1 hour, or until the top is golden brown and the edges are crispy.
Let the baklava cool for at least 30 minutes before serving.
Note: Baklava can be stored at room temperature for up to a week, or in the refrigerator for up to a month.
