Baklava
Makes 56 pieces

2 lb. phyllo
1 ½ lb. unsalted butter, melted & warm
2 lb. walnuts, finely chopped
½ c. sugar
1 tsp. cinnamon

Syrup:

5 c. sugar
Juice of 1 lemon
4 c. water
1 cinnamon stick

Make the syrup by boiling sugar, lemon juice, water and cinnamon stick to 222 degrees on candy thermometer. Let cool.
Combine walnuts, sugar and cinnamon. Spread phyllo leaves on work surface, one at a time, brushing lightly with melted
butter between each leaf with a new paint brush. Stack up 15 leaves and place them in a buttered roasting pan. Sprinkle
half of walnut mixture on phyllo leaves. Top with 10 more phyllo leaves, brushing carefully with melted butter between
each. Sprinkle rest of walnut mixture over, then cover with 15 more sheets of pastry. Remember to butter each sheet.
Allow to cool. With a sharp knife, cut into serving pieces all the way down. Bake at 325 degrees for 1 to 1 ¼ hours.
Remove and pour cooled syrup over hot baklava.