Baklava

I found this recipe on About.com. It is delicious, and it keeps for a really long time in an air tight container. It's great (and impressive) as a gift. It's a beautiful treat to give at Christmas, and this recipe makes plenty.

1 lb frozen phyllo sheets
1 c melted butter
2 c finely chopped walnuts (or pecans, almonds, etc.)
1/2 c sugar
1/2 tsp ground cinnamon
3/4 c honey
1 c water
1 Tbsp lemon juice

Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with a clean damp dish towel to keep it from drying out. Place half of the pastry sheets in a greased 15x10x1 (or 9x13x2 casserole dish was what I used) baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 c sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400 degrees until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 c sugar, honey, 1 c water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool for atleast 15-20 minutes and pour over baklava.

( I usually brush two sheets at a time with butter by end of the first layer, and for sure on the second layer. It takes forever if you don't. Also, the first sheet will be wrinkly and warped no matter what. It gets better as you go.)