1 pkg. filo dough
1 lb. chopped nuts (use walnuts/pecans)
2 1/2 lbs. unsalted butter (melted)
Optional: Cinnamon, 1/2 tsp. and sugar, 1 tbsp. mixed with nuts to taste
Cookie sheet

SYRUP:

1 c. sugar
3/4 c. water

Cook together until boils. Add few lemon juice drops. Cool until lukewarm.

Preheat oven 350 degrees.

Use towel to cover filo dough when preparing. Place sheet of dough in buttered cookie sheet pan. Brush top with warm melted butter. Repeat layering sheets, then butter. Cut off or fold excess dough on edges. Continue until one half of the sheets are used (approximately 10-13).

Spread nut mixture over entire pan - you shouldn't see any of the layer of dough under the nuts. Repeat process with layering dough sheets and butter. Cover pan with wax paper and place in refrigerator 20 minutes. Remove and cut into diagonally about 1 1/2 inches apart to make 4 diamond shaped pieces.

Pour a little heated butter on each diamond and bake in 350 degree oven 15 minutes. Pull pan 1/2 way out and pour the rest of butter, this time very hot but not burned, on each diamond. It should "sizzle". Bake again 25-30 minutes until pink (or cover last ten minutes to keep it pale). Remove and tilt pan to drain all excess butter off. Remove one corner piece and keep pan tilted 15 minutes and continue to drain. Then add the lukewarm syrup to the lukewarm paklava. Drain if you prefer crispy. Leave on if you prefer syrupy. Yields: 40-60, depends on size.