3 c. walnuts
1 1/2 c. raisins
1 1/2 c. unsalted butter, melted
1 lb. fresh or frozen filo 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 jelly roll pan generously with some of the butter. Working quickly so dough doesn't dry out, lay 1 sheet filo 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 the walnut raisin mixture. Top with 2 more sheets fillo, brushing each with butter. Sprinkle with another 1/3 walnut raisin mixture. Top with other 2 sheets filo, brushing each with butter; sprinkle with remaining walnut-raisin mixture. Continue layering filo, buttering between each sheet, until all has been used. Using 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 boil, reduce heat and simmer 1/2 hour. Cool. Pour cool syrup evenly over hot baklava; let stand at least 24 hours before serving. Makes about 3 1/2 dozen.