I got this recipe from two Greek ladies 25 or 30 years ago, who passed the recipe down from their mother. I have made it more times than I can count, and everybody loves it. I cut back on the butter now, and it is still very good.
Baklava
1 lb. Filo Dough
1/2 Cup Sugar
1 1/2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1 lb. Finely Chopped Nuts (walnuts, pecans, almond or pistachios)
1 1/2 Lbs. Unsalted Butter, Melted (I only use about 1 Lb.)
NOTE: For best results, thaw fillo in refrigerator for 24 hours before using. Do not thaw on counter, or try to use frozen!
Mix nuts, sugar and spices together. Grease large rectangular pan, 9"X13" or 11"x15", or bigger. (Fillo dough is usually 12x17 or 12x18). Open box of filo and unfold. Save 6 good filo for the top layers. Keep filo covered with a damp cloth while you are working with it so it does not dry out. Put 5 sheets of filo into pan, one layer at a time, brushing each layer generously with melted butter, before adding the next layer. After you have layered five fila, start sprinkling the nut mixture lightly from end to end, put the next layer down, brush with butter and sprinkle with nut mixture.
Continue doing this until all the nut mixture and all but the six reserved fila have been used. Add the six fila, one at a time brushing each one with melted butter as you go. (Do not add nut mixture to these last six layers of filo dough). Brush the top of the final fila with butter, and freeze for 15-20 minutes.
Take out of freezer. With a very sharp knife, cut Baklava all the way through. Cut lines at an angle, so you will have diamond shaped pieces. First, cut lines straight down the long sides of the pan, about 1-1/4" apart. Next, cut diagonal lines going across the pan to form diamond shaped pieces. Bake at 300º for 1-1/2 to 2 hours, until golden brown. Remove from oven, and immediately pour COOLED syrup over HOT Baklava. Leave in pan overnight to allow Baklava to absorb syrup. Cut again through first cutting lines for easy removal from pan. Store in covered container, or freeze. This freezes well.
Syrup:
3 Cups Sugar
1 Stick Cinnamon
1/8 Cup Honey
1-1/2 Cups Water
Juice Of 1/2 Lemon
As soon as Baklava goes into the oven, put all syrup ingredients into a sauce pan and cook about 20-25 minutes until medium, consistency. Pour syrup over baklava as soon as it comes out of the oven. NOTE: Be sure the syrup is started in time to cool before the Baklava is done. The syrup has to be cool.