Virtual Sefer KDtwo's Baklava

Baklava
1 pound box fillo dough (Ingles and Food Lion carry this in the freezer section near where the pastry dough is)
1/2 lb. sweet butter (do not use margarine!)
1 cup sugar
1/2 lemon
1/2 pound finely chopped pecans (walnuts will work also)
1/2 c. water
Butter the bottoms and sides of an 11" x 14" baking pan, and preheat the oven to 350 degrees. A glass pan works wonderfully, because you can see when the bottom is brown also.
Melt the 1/2 pound of butter. Have a towel laid out ready to lay the fillo dough out flat--have another towel ready to cover it up. You must keep it covered well or it will dry out. Gentle peel off one (or two)layer of dough, fold it in half and place it flat in the buttered pan. Brush butter all over the top. Peel off another layer, fold it in half, brush butter all over the top. Do this until you have used up half of the dough.
Spread the crushed nuts evenly on the dough.
Continue with layering and spreading butter--ending up with butter on the top.
Cut the dough into squares before you bake it! Bake until golden brown. Take out of oven and cool.
Add sugar to water and lemon juice (squeeze lemon and leave it with sugar water). Bring to a boil while mixing--stir at boil for approx. one minute. Allow syrup to cool completely. Add syrup to cooled pastry. Drain syrup from pan and add to pastry again.

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