Lemon, Vanilla And Honey Baklava - cooking recipe

Ingredients

1 lb phyllo dough
1 cup unsalted butter or 1 cup margarine, melted
1/2 cup vegetable oil
2 cups finely ground walnuts (or a combination of ground walnuts and ground almonds)
1 teaspoon cinnamon
2 tablespoons sugar
for the honey vanilla syrup
2 cups water
2 cups sugar
1 cup honey
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1 teaspoon cinnamon

Preparation

Preheat oven to 350\u00b0F.
Trim phyllo sheets to fit the pan you will be using (9x13) or a rectangular pan with a similar capacity, with 2.5\" sides. (Don't use a nonstick pan--it will get ruined when you cut out the baklava.) Keep phyllo sheets covered with a slightly damp towel.
In a bowl, stir together the butter/margarine and the oil. Drizzle a few tablespoons on the pan bottom. Center 1 sheet phyllo on the bottom of the pan. Brush generously with butter and oil. Continue layering phyllo sheets, brushing each generously, for a total of 8 sheets.
Sprinkle 1/3 of the nuts over the top.
Continue layering phyllo leaves this way, sprinkling with nuts after another 8 sheets, then 4 more leaves, more nuts, and the remaining leaves, always brushing each sheet generously before you place the next one in the pan.
Brush the top layer with the butter/oil mixture. Using kitchen scissors or a very sharp knife, cut the pastry into diamond shapes, cutting only halfway through the pastry. (Diamond shapes are achieved by cutting 5 or 6 horizontal rows, then cutting diagonally across these rows to form diamonds).
Bake for 1 hour, or until pastry is golden brown. Meanwhile, make the syrup.
To make syrup: In a saucepan, combine the syrup ingredients and heat until the sugar dissolves. Bring to a boil and simmer for about 5 minutes. Cool to room temperature before pouring evenly over the pastry. Let the baklava sit for 1 hour or overnight before serving.