Ingredients

Yield: 24 servings

4 cups walnuts, finely chopped
1/2 cup sugar
1 1/2 teaspoon cinnamon
1 pound phyllo dough (strudel leaves)
1 1/4 cup butter, melted
1 12-ounce jar honey
Chopped pistachio nuts, optional

Directions

Grease 9 X 13-inch pan. In large bowl mix walnuts, sugar and cinnamon. Cut phyllo into 9 X 13-inch sheets and keep covered according to package directions. In greased pan, place 1 sheet of phyllo, brush with melted butter (margarine will do but isn't quite as good.) Repeat layering to make a total of 6 sheets. Sprinkle 1 cup of nut mixture over the layers. Place 1 sheet of phyllo on top, brush with melted butter. Repeat layering again to make 6 sheets. Sprinkle another cup of nut mixture. Repeat layering in this pattern for total of 4 nut layers. Remaining phyllo is placed on top 1 sheet at a time, brushed with butter.

With a sharp knife, cut just halfway through layers in triangle pattern to make 24 servings (12 squares cut into triangles.) Bake at 300 degrees for 1 hour and 25 minutes or until top is golden. Meanwhile, in small saucepan heat honey over medium low heat (don't boil). Spoon warm/hot honey over baklava after baking is completed. If desired, garnish with pistachios. Cool in pan on wire rack at least 1 hour. Cover and leave at room temperature until ready to serve. Cut through all layers with sharp knife.

Each serving contains 283 calories, 18 g fat, 27 g carb, 190 mg sodium, 26 mg cholesterol.