Walnut Baklava

4 c. finely chopped walnuts

¼ c. sugar

1 T. ground cinnamon

1 c. butter, melted

16 oz. frozen phyllo dough, thawed

Syrup:

2 c. sugar

1 c. water

1/2 c. honey

2 t. lemon juice

2 t. vanilla extract

In a bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-inch x

9-inch baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). Place one sheet of phyllo dough in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold short ends under to fit the dish. Sprinkle with about 1/4 cup of the nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-inch diamonds with a sharp knife. Bake at 350 degrees for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Yield: about 3 dozen.