3 c. walnuts
1 1/2 c. raisins
1 1/2 c. unsalted butter, melted
1 lb. fresh or frozen fillo dough
1 1/2 c. honey
1 1/2 c. sugar
1 1/2 tsp. cinnamon
3/4 c. water

Coarsely grind walnuts and raisins together in food processor, set aside. Brush 10 x 15 inch roll pan generously with some of the butter. Working quickly so dough doesn't dry out, lay 1 sheet fillo in bottom of pan, letting edges hang over. Brush with butter. Repeat with 3 more sheets, brushing each with butter. Sprinkle evenly with 1/3 of walnut-raisin mixture. Top with 2 more sheets fillo, brushing each with butter. Sprinkle with another 1/3 walnut-raisin mixture. Top with another 2 sheets fillo brushing each with butter, sprinkle with remaining walnut-raisin mixture. Continue layering fillo, brushing each layer with butter, until all is used up.

With sharp knife, trim edges; cut into diamond-shaped pieces. Bake at 250 degrees for 2 hours. Meanwhile prepare syrup in 3 quart saucepan, combine honey, sugar, cinnamon and water. Bring to a boil, reduce heat and simmer 1 hour. Cool. Pour cool syrup evenly over hot baklava; let stand at least 24 hours before serving. Makes about 3 1/2 dozen.