Baklava with Walnuts and Almonds

Yield: Approximately 24 pieces

* For the filling:
* 1 lb. walnuts, coarsely ground
* 1/2 lb. almonds, coarsely ground
* 1/2 cup sugar
* 1 tbsp. ground cinnamon

* For the syrup:
* 2 cups water
* 1 1/2 cups sugar
* Juice of half a lemon
*

* 1 lb. phyllo pastry sheets
* 1/2 lb. unsalted butter, melted

In a plastic food bag using a rolling pin crush the walnuts and then in another bag crush the almonds,
Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.

Preheat the oven to 325 degrees.
Unwrap the Phyllo:

Carefully remove the Phyllo roll from the plastic sleeve.
12 x 18 inch sheets. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

Assemble the Baklava:

Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin by layering six sheets of phyllo making sure to brush each with melted butter.

Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.

Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even layer. Top with the remaining phyllo sheets.

Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.

Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns a rich golden color.

Prepare the Syrup While the Baklava is Baking:

In a medium saucepan, combine the water and the sugar and mix well. You want the syrup to be slightly thickened. Stir in the juice of half a lemon. Allow the syrup to cool slightly.

When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.