Baklava

Prepare the nut filling: combine walnuts, sugar, cinnamon in Cuisinart and chop very finely.

Prepare the syrup: combine water, lemon juice, lemon rind and sugar in saucepan and simmer for 10 minutes, then add the honey and simmer for 5 more minutes (should be somewhat thick and quite reduced).  Remove the lemon peel.

Layer 4 sheets of phyllo dough, liberally brushing with olive oil between each sheet. Add 2T of the nut mixture, then another sheet of phyllo continue to alternate phyllo and nut mixture, till you run out of nut mixture.  Continue with buttered phyllo sheets till you run out.  Cut the baklava into squares now or after baking (both have problems; at least quarter it now to simplify removal).

Bake at 350 till golden brown (recipe says 15 minutes, but I’m finding closer to 30 minutes in our new stove), then pour syrup over the baklava and let sit till the syrup sets (15-30 minutes?).  Remove and cut (if you didn’t already).