Greek Baklava




2 c. finely chopped almonds and walnuts

¾ c. sugar

3 T. cinnamon

1 lb. frozen phyllo pastry sheets

1 ½ c. plain bread crumbs

1 c. melted butter

2 c. water

4 c. sugar

1 cinnamon stick

Juice of one lemon



Spread one sheet of phyllo in a buttered baking dish and brush with butter.  Sprinkle with bread crumbs.  Repeat with 7 more layers.  Add ½ of nut mixture.  Add 5 more layers brushing butter after each sheet of phyllo.  Add remaining nut mixture.  Add 7-8 more layers.  Brush top with melted butter and cut in long strips.  Then cut diagonally across the strips to make diamond shapes.  Bake at 350oF for 45 minutes.  Make syrup with butter, water, sugar, cinnamon stick and one lemon.  Remove baklava from oven and spoon syrup over while warm.  Serve at room temperature.

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