Baklava

Directions

1. 1
   Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
2. 2
   Brush a 9-by-13-inch baking dish with some of the butter.
3. 3
   Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).
4. 4
   Sprinkle a quarter of the nut mixture over the dough.
5. 5
   Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.
6. 6
   Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
7. 7
   Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.
8. 8
   Cut into the baklava to make strips, about 1 1/2 inches wide.
9. 9
   Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern.
10. 10
    Bake until golden, about 1 hour.
11. 11
    Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes.
12. 12
    Add the lemon juice and boil 2 more minutes, then let cool slightly.
13. 13
    Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight.
14. 14
    Garnish with nuts.
15. 15
    Photograph by Jim Franco