Baklava

16 Oz Phyllo Dough

1 1/4 Cup Unsalted Butter

1 lb Walnuts/Pecans crushed medium to fine (4 Cups)

2 TBS Cinnamon

1 Cup Sugar

2 TBS Lemon Juice

3/4 C Water

1/2 Cup Honey

2-4 TBS Honey for inside the Baklava

Bring Phyllo dough to room temperature while wrapped or over night in the fridge to thaw.

1st - Add water/lemon juice/honey and sugar to pan and bring to a boil while stirring until all sugar is dissolved. Then let cool to room temperature.

2nd - Mix nuts of choice with cinnamon & turn oven on to 325*F

3rd - Get a lark baking sheet and lightly butter the base before you start layering with brushing butter lightly between each sheet. Layer 4-5 sheets on the bottom and then sprinkle on nut mixture and drizzle lightly with honey. Complete these steps all over ending with the last 4-5 layers of phyllo dough on top and brush the top with butter. Then you will cut the baklava in the sizes/shapes you would like before placing into the oven to bake for 1 hour - 1 hour 15 minutes until Baklava is lightly brown and crispy.

4th - Once the Baklava is pulled from the oven, pour the simple syrup over top to soak into the Baklava and then let it cool to room temperature or serve warm with a scoop of Vanilla ice cream or frozen yogurt for an exceptional experience. If you serve with ice cream, you can also drizzle honey lightly on top to add another layer of sweetness or eat it without. Both are amazing!