makes 25 pieces<\/p>\n
200 g walnuts, hazelnuts or chopped almonds
\n\t\t\t\t\t\t200 g butter
\n\t\t\t\t\t\t200 g sliced phyllo sheets
\n\t\t\t\t\t\t tsp cinnamon<\/p>\n
\t\t\t\t\t\t1 cup sugar
\n\t\t\t\t\t\t1 cup honey
\n\t\t\t\t\t\t several lemon slices
\n\t\t\t\t\t\t2 cups water\n\t\t\t\t\t\t<\/p>\n
Chop the nuts into fairly small pieces.
\nMelt the butter and grease a pan approximately 20x20x5 centimetres.
\nCover the phyllo sheets with a slightly dampened cloth to prevent their drying out while you are preparing the baklava. They are very easy to work with if this simple precaution is taken.
\nPlace 1 sheet of phyllo in the bottom of the pan, brush it with butter, add 3 or 4 more sheets, one at a time, in the same manner.
\nSpread part of the chopped nuts over these, sprinkle with cinnamon, add 2 or 3 more sheets, each brushed with butter, then another layer of nuts and cinnamon; continue in this way until all ingredeints are used, ending with 4 or 5 phyllo sheets on top of the last nut layer.
\nWith a sharp knife cut diagonal lines through the top layer. Brush top with butter, and bake at 160\u00ba to 175\u00baC until the top turns golden, about half an hour.
\nMeanwhile, prepare the syrup by boiling the sugar, honey, lemon slices and water together for 10 to 15 minutes.
\nRemove the baklava from the oven and while it is still hot pour the syrup over it; allow to stand for several hours before serving.<\/p>\n","protected":false},"author":2,"featured_media":3342,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-3372","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/3372\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/2\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=3372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/3342\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=3372"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=3372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}