FILLING:

1 lb. filo dough
6 c. chopped walnuts
1/2 box Zwieback - grated
1/4 c. sugar
2 tsp. cinnamon
2 tsp. nutmeg
1 lb. butter

SYRUP:

3 c. sugar
2 tbsp. lemon juice
1 c. honey
2 c. water
Stick of cinnamon

Make syrup by combining all the syrup ingredients, except honey. Boil for 15 minutes. Turn off the fire, then add the honey. Cool syrup down. You can put it in a tub of cold water if necessary.

Mix all dry ingredients. Butter bottom of pan (18 x 12). Take last six (6) filo sheets and bend over and save for the last. Put six (6) filo sheets on the bottom of the pan and butter in between each sheet. Sprinkle approximately two (2) handfuls between each layer and butter each layered sheet of filo. Finish up with the set aside six (6) sheets of filo (butter each one).

Cut the baklava before baking. Cut it almost completely through in a diamond pattern.

Put pan in oven for approximately thirty (30) to forty (40) minutes in a preheated oven set at 350 degrees. The top should be brown. Shake loose in the pan.

Take the pan out of the oven and pour 3/4ths. of the cold syrup over the baklava with ladle. Cover pan with a piece of wax paper and a dishtowel(s). Let it set for ten (10) minutes, then take off the wax paper and dishtowel(s) and pour on the rest of the syrup. Put the wax paper and dishtowel(s) back over the pan and let it set overnight.

In the morning, remove the wax paper and dishtowel(s) and cover with foil. Refrigerate until ready to cut and serve.

Baklava can be frozen if wrapped tightly in foil. It is not necessary to cut each piece as it can be frozen in a large block.

To serve, cut each piece and put in a small cupcake paper.