Baklava
1/2 pound frozen phyllo sheets, thawed in refrigerator
1 cup butter, melted
2 cups finely chopped walnuts, pecans or almonds
1/2 cup sugar
2 tsp cinnamon
1 cup sugar
1 cup water
1 T lemon juice
1 cup honey
1/2 tsp vanilla
Combine nuts, 1/2 cup sugar, and cinnamon; set aside.
Separate phyllo sheets, cover with a damp cloth to keep from drying out.
Place half of pastry sheets in a buttered 15x10x1-inch baking pan, one by one, brushing each sheet quickly and thoroughly with melted butter.
Place remaining sheets on top, brushing each with melted butter.
Cut baklava pastry into 2-inch diamonds. (cut in regular rows first, then cut on diagonal)
Bake at 350° until brown, about 45 minutes.
Meanwhile, in a saucepan, combine remaining 1 cup sugar, 1 cup water and lemon juice; bring to a boil. Boil syrup for about 20 minutes, stirring occasionally. Remove from heat and stir in honey and vanilla. Cool and pour over baklava.
Best made at least a day before serving. Cover loosely, do not refrigerate.