---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Baklava
  Categories: Cookies
       Yield: 36 servings
  
   2 1/2 c  Sugar
   1 1/2 c  Water
       1 tb Lemon juice
       1 lb Pecans; chopped
     1/4 c  Sugar
     1/2 ts Cinnamon
     1/8 ts Nutmeg
       1 lb Filo dough
       1 c  Butter; melted
  
   Recipe by: Elizabeth Powell Preparation Time: 1:45
      Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon
   juice. Simmer until it is a pale yellow color. Syrup should be thick and
   cold when poured over hot Baklava. Mix nuts, 1/4 cup sugar, and spices; set
   aside.
    Melt butter. Butter 9 x 13 cake pan thoroughly.  Keep filo pastry
   covered with a damp tea towel while working with individual sheets. Layer
   sheets in baking pan, one at a time, brushing each layer with melted
   butter. After layering six or so, begin alternating layers of filo pastry
   with nuts.
       Brush one layer with butter and sprinkle the next with 1/2 cup nut
   mixture. Continue to alternate buttered layers and nut-covered layers until
   all but ten of the sheets have been used. Layer the last ten sheets as you
   did the bottom six, brushing each with butter.
        Bake at 325 degrees for 1-1/2 hours. Remove from oven and let cool for
   five minutes. Score pastry into diamond shapes about 1-1/2 X 2". Pour cold
   syrup over hot pastry. Allow to cool to room temperature before removing
   from pan.
  
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