| BAKLAVA This classic Greek dessert has recently gained new popularity. Makes about 18 servings 1 pound Phyllo dough, defrosted 1/2-pound Butter, melted 1/4 cup Sugar 1/2 teaspoon Grated lemon zest (just the yellow part) 1/2 teaspoon Cinnamon 2 Tablespoons Honey 2 1/2 cups Pecans, minced Mix together the sugar, lemon zest, and cinnamon. Set aside. Butter a medium casserole dish. Place two sheets of phyllo in the bottom. Brush with melted butter. Repeat three times. Add half of the sugar mix and half of the pecans. Repeat the two sheets of phyllo and butter three more times. Top with half of the sugar mix and half the pecans. Repeat the two sheets of phyllo and butter three more times. Pour the honey over the top. Cut the baklava into squares or diamond portions before baking. Pre-heat the oven to 300. Bake for 45-60 minutes or until the top is lightly browned. Allow to cool. Serve at room temperature. |