*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Greek                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2   c            Walnuts (16 oz), chop fine
      1/2   c            Sugar
    1       t            Ground cinnamon
    1       lb           Phyllo sheets
    1       c            Unsalted butter, melted
    1       c            Honey
   Grease 13 by 9 baking pan. In large bowl, mix walnuts, sugar and
   cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to
   extend up sides of pan; brush with butter or margarine. Repeat to make 5
   more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllos into
   approximately 13 by 9 rectangles if desired; otherwise, just be sure to
   butter the edges so you can fold them over after you add the filling.
   Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with
   butter or margarine.  Repeat to make at least 6 layers, overlapping small
   strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of
   the walnut mixture. Repeat step 3 three more times. Place remaining phyllo
   on top of last walnut layer. Trim any phyllo that extends over top of pan.
   With sharp knife, cut just halfway through all layers in a diamond pattern
   to make 24 servings. Bake 1 1/4 hours or until top is golden brown.
   Meanwhile, in 1-quart saucepan over medium hear, heat honey until hot, not
   boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at
   least 1 hour, then cover and leave at room temperature until serving time.
   To serve: Finish cutting through layers.
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