Baklava

I love Baklava. Let me rephrase that. I love eating Baklava. But phyllo dough can be scary, right? Wrong. The IMPORTANT thing is to cover waiting dough with a damp towel. The rest of the Baklava making is easy. Enjoy.
Makes 24 servings. Begin about 3 & 1/2 hours before serving or early in the day.

Ingredients:
1 (16 ounce) package walnuts (4 cups), finely chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1 (16 ounce) package frozen phyllo, thawed
1 cup butter, melted
1 (12 ounce) jar honey

Directions:
1. In large bowl, with fork, mix finely chopped walnuts, sugar, and cinnamon; set aside.

2. Cut phyllo into 13" by 9" rectangles. In greased 13" by 9" baking dish, place 1 phyllo sheet; brush with melted butter. Repeat with phyllo and butter to make 5 more layers, overlapping any small strips of phyllo to make rectangles, if necessary.

3. Over phyllo in baking dish, sprinkle 1 cup walnut mixture.

4. Repeat steps 2 and 3 to make 3 more layers (4 layers total). Place remaining phyllo on top of last walnut layer; brush with butter.

5. With sharp knife, cut just halfway through layers in triangle or diamond pattern.

6. Bake in 300 degree oven for 1 hour and 25 minutes or until top is golden brown.

7. In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.

8. Cool Baklava in dish on wire rack at least 1 hour; cover with foil and let stand at room temperature until serving.

9. To serve, finish cutting, with a shap knife, through layers to make triangles or diamonds.
(Note: on half of the Baklava, I added mini-chocolate chips with the walnut mixture.)