Eugenie`s Baklava

1 lb Phyllo dough

1 c Clarified butter; melted

1 1/2 c Finely chopped walnuts

2 tb Sugar

1 ts Cinnamon

1/2 ts Nutmeg

1/3 ts Ground cloves

Lemon honey syrup Combine: 1 1/2 c Sugar

3/4 c Water

1/2 ts Lemon juice

1 tb Honey

Here in Lawrence, MA we have many Greek and Lebanese folk, and many an opportunity to try Baklava (Greek), Paklava (Turk, Armenian), and Baklawi (Lebanese, Syrian). Some years ago our local paper printed this recipe in a holiday recipe guide. The product is as good as the best I`ve had. I`ve made it many times, and it`s as easy a rendition of this most delicious dish that you are likely to find. Here is, as printed in the paper... Butter bottom of 16x10x2 pan generously. Lay half of Phyllo dough in pan, brushing each sheet with butter. Mix nuts and spices with sugar and sprinkle evenly over dough. Lay on rest of Phyllo dough, buttering each layer. Brush top layer with butter. All butter should be used. If not, drizzle rest of butter over top too. Cut into diamond shaped pieces without cutting through bottkom. Bake in a preheated 350 degree oven on a shelf a little above center until lightly golden. finish cutting and allow to cool. Pour warm honey-lemon syrup over baked Baklava. Serve warm or cold. Syrup: Combine and bring to a boil and simmer one minute. This is a great recipe. Don`t think that you have to boil the syrup more than one minute. It will be thin. Another secret that a Lebanese friend told me is to either put hot syrup over cold pastry or cold syrup over hot pastry. You might try other nuts, but I think Walnuts are the best. Pistachios were probably the original nut, but everyone around here uses Walnuts. I haven`t tried it, but I`ll bet Macadamias would be, as they say, MOST excellent. Brian Goulet MRTN36A -----