Baklava Supreme
Makes about 100 (1 ½-inch) diamonds

5 c. water
5 c. sugar
2 lemon slices
2 cinnamon sticks
3 T. honey
2 lb. sweet butter, melted
2 lb. phyllo dough or strudel leaves
3 lb. walnuts
¼ c. sugar
1 tsp. cinnamon
1 lb. almonds

Boil water, sugar, lemon slices, cinnamon and honey 15 minutes or until syrup registers 220 degrees on candy
thermometer. Cool. Butter a 20x14x1-inch baking pan. Arrange a layer of phyllo over bottom of pan and brush with
butter. Repeat nine times to form a bottom crust. Grind walnuts and almonds coarsely, and combine with sugar and
cinnamon. Sprinkle ½ cup nut mixture over pastry. Top with a layer of phyllo, brush with butter and sprinkle with ½ cup
nut mixture. Repeat until the nut mixture is used up. Layer and butter 10 reserved sheets of phyllo to form the top crust.
Cut a strip ¼-inch from edges all around, and leave in place. Cut baklava through into 1 ½-inch diamond wedges and
pour remaining butter over pastry.

Bake in moderate oven (350 degrees) for 30 minutes. Lower heat to 325 degrees. Cover with foil and continue baking
until crisp and dry, about 30 minues. Remove from oven. Immediately ladle cool syrup over hot pastry.