这个方子是一个同事的太太传给我的。她是希腊裔美国人，所以是希腊口味的。为了做得地道，我是专门开远路到她家去学的。每次带到公司都受到好评，一抢而空，平时不吃nuts的高个帅哥也连吃几块，赞不绝口。大家都奇怪为什么一个中国人烤希腊甜点烤的这么好。我们村的KT朋友和朋友的先生或未婚夫也都很喜欢。是我开派对的保留项目。
材料不复杂，就是耗时，需要耐心，从准备到烤好，约三小时。
方子：
(Part 1)
1 box fillo dough (Fantis or Athens brand)
2 1/2 cup Walnuts (measured before chopping)
2 tsp cinnamon
1/2 tsp cloves （也可不放）
1/4 cup sugar
1 cup butter melted
从冷柜里取出fillo dough化冻，需约一小时.
Prepare nut mixture and melted butter before opening fillo dough
* In food processor, chop nuts until fine. Stir in sugar, cinnamon, and cloves.
* Open fillo dough, lay it out, and cover it with a towel sprayed lightly with water to keep it moist
* Count from the edges how many sheets there are. You will want to use 1/2 +2 sheets for the bottom layers
* Butter the bottom and sides of a 9 x 13 baking tray
* Put one layer of fillo in (cover remainder with towel)
* With a pastry brush generously butter the sheet
* Put in another sheet and butter it (keeping the moistened towel covering the remaining dough)
* Continue until you have used 1/2 + 2 sheets
* Spread nut mix evenly over the dough。用刷子零星洒些butter 在核桃上。
* Begin layering again, buttering after each sheet
* When done, take a sharp knife and cut the baklava into diamonds
* Bake in 350 degree oven until very golden brown, ~ 45 minutes (我家烤箱火猛，我烤325度40分钟)
* When done, take out and cool
Baklava (Part 2)
1 cup sugar
1 cup water
1/2 stick cinnamon
1 tsp lemon
* Combine ingredients and bring to a boil.
* Boil for about 10 minutes or until the syrup coats the back of a spoon
* Spoon hot syrup over cooled baklava, making sure you get syrup in between rows as well as on top (You don't have to use the full amount of syrup. It's up to you. I usually use about 3/4 of it)
* Let completely cool before serving
* Store in the refrigerator
Note: If using Athens brand, one box has two packages of dough. I recommend using one package for the bottom and the other for the top.
