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Baklava-Pam Elkington

1 box of filo sheets
2 pound butter no substitutes (melted)
1 pounds chopped or ground (walnuts, pistachios, almonds)
2 teaspoons cinnamon
1/2 cup sugar

Combine nuts and cinnamon and sugar and set aside. Put butter on bottom of pan (about 2 tablespoons). Brush it over whole surface. Cut the filo leaves in half and begin putting 2-3 leaves in the pan and then brush on the butter. Then add 3 more leaves until you use half of them. Once you have use half the package of filo leaves, put nuts over it spread it evenly over the filo leaves. Begin putting 2-3 leaves and butter. 2-3 leaves and butter again and again until you sue all the filo leaves. With a sharp knife cut into dimond shapes. Bake in a slow oven 250 degrees for 2 hours or until light brown.

While pastry is baking prepare syrup:
3 cups sugar
2 cups warm water
Juice of one lemon

Boil and then add lemon juice. When the syrup is cool, pour very slowly over the baked baklava (sometimes I don't put all the liquid over it)