One traditional Greek dessert often served for holidays such as Easter and Christmas is Baklava.  Baklava is not difficult, but must be assembled quickly because the phyllo sheets will dry out and crumble in about 10 minutes once the package is opened.
BAKLAVA

 

1 ½ pounds chopped nuts (I use a mixture of pecans and walnuts)

½ cup sugar

2 teaspoons cinnamon

            Mix together.  Divide into three parts.  Set aside.

1 pound phyllo, thawed

3 sticks butter, melted

            Brush a 9”x13” pan with butter.  Layer ¼ of the phyllo sheets (about 6 sheets) in the pan, spreading each sheet with butter.  Top with 1 part of the nut mixture.  Repeat with remaining ingredients, layering phyllo, nuts, phyllo, nuts, phyllo.  Cut into diamond shapes, cutting all the way through.  Bake in a 325 degree oven until well browned.  This takes about an hour and a half in my oven.  Just watch for the right color.

            Remove from oven.  Pour syrup over.  Let sit until cool.  Cut into diamond shaped pieces.  Freezes well.

 

Syrup:

2 cups sugar

1 ½ cups water

rind of ½ lemon, grated

5 whole cloves

2 cinnamon sticks

            Bring to a boil.  Cook until slightly thick.  Remove from heat.

1 cup honey

4 Tablespoons lemon juice

2 Tablespoons brandy

1 Tablespoon rum flavoring

            Stir into sugar syrup.  Let sit until baklava is cooked.  Then, remove cloves and cinnamon and pour over hot baklava.