Baklava
4 ½ cups walnuts, finely chopped
½ cup sugar
1 teaspoon ground cinnamon
1 pound phyllo (strudel leaves)
l cup butter, melted
1 cup honey

Grease 13" by 9" baking pan. In large bowl, mix walnuts, sugar and cinnamon; set aside.

Place one phyllo rectangle in pan; brush with butter or margarine. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle with l cup of the walnut mixture.

Repeat step 3 three more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of pan. With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings. Bake at 350°F for 1 1/4 hours or until top is golden brown.

Meanwhile, in 1 quart saucepan over medium low heat, heat honey until hot, not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least l hour, then cover and leave at room temperature until serving time.

To serve: Finish cutting through layers. 24 servings. Bake 1 1/4 hours or until top is golden brown.

Meanwhile, in 1 quart saucepan over medium low heat, heat honey until hot, not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least l hour, then cover and leave at room temperature until serving time.

To serve: Finish cutting through layers.