Looking for a show-stopping dessert that can be made in advance, and isn’t really that difficult to make? This Greek baklava fits the bill. Your guests will ooh and ahh, guaranteed. Switch out the nuts if you like. Pistachios are a good choice, or you can use a mixture of whatever nuts appeal to you.

Greek Baklava

Yield: 3 dozen

Ingredients:

• 1 lb. (450 gm.) phyllo dough, thawed if frozen
• 1 cup (250 ml.) butter or butter-flavored margarine, melted and cooled to room temperature
• ¾ cup (180 gm.) sugar
• 1 t. (5 gm.) ground cinnamon
• 2 cups (500 gm.) chopped walnuts
• ½ cup (125 ml.) water
• ¼ cup (60 ml.) lemon juice
• ¼ cup (60 ml.) honey

Method:

1. Combine remaining ½ cup (125 gm.) sugar, the water, lemon juice, and honey in small saucepan; cook and stir over low heat until sugar dissolves. Heat to boiling. Cool and reserve.
2. Layer half of the sheets of phylo, one sheet at a time, in greased 11x7x2-inch (28x18x5 cm) baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit pan. Keep unused sheets covered with a damp towel while assembling the baklava to prevent drying.
3. Mix ¼ cup (60 gm.) of the sugar and the cinnamon; stir in walnuts. Sprinkle nut mixture evenly over buttered phyllo in pan. Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
4. Cut diagonally into squares, cutting completely through all layers. Bake in preheated 375°F (190°C) oven until crisp and golden, about 1 hour.
5. Pour the cooled syrup evenly over the hot baklava. Let stand loosely covered 8 hours or overnight.