GEORGIA 'S FAMOUS BAKLAVA WITH OLIVE OIL
This is the most popular pastry in Greece . My mother made her Baklava with olive oil instead of butter. The taste is much better and it's healthier. Try it!

5 cups coarsely chopped walnuts
½ cup sugar
¼ cup plain dried bread crumbs
1 tablespoon ground cinnamon
1 teaspoon ground cloves
¾ cup olive oil, divided
1 teaspoon vanilla
1 pound fillo dough

Directions:

Preheat the oven to 325 degrees F.

In a large bowl, mix the walnuts, sugar, bread crumbs, cinnamon and cloves. Add ¼ cup of the olive oil and the vanilla. Mix together carefully.

Brush olive oil on all the sides and bottom of an 18 x 12 x 3 inch jelly roll pan. Layer 5 sheets of fillo dough in the pan, brushing each layer with olive oil. Evenly spread 1½ cups of the walnut mixture over the top layer. Fold in the long sides of the fillo, and brush them with olive oil. Add 3 more fillo sheets, brushing each with olive oil. Spread with 1½ cups of walnut mixture, turn the long sides in toward the center and brush with olive oil. Add 3 more fillo sheets, brushing with olive oil, and top with remaining walnut mixture. Turn the sides in and add remaining fillo sheets, brushing each with olive oil. With a sharp knife, cut diagonally across the top to mark into diamond shaped pieces. Brush the top with olive oil very thoroughly until all sides and top are completely covered. Sprinkle with water and bake for 1 hour, or until golden brown.

Syrup:
2 cups sugar
3 cups water
½ cup honey
1 stick cinnamon
3 whole cloves
2 tablespoon lemon juice
1 slice lemon peel

Mix together all ingredients and boil for 8 to 10 minutes. Remove the cinnamon, cloves and lemon peel. Cool completely. Spoon the cold syrup over the hot baklava.

Let the baklava stand at room temperature for 6 hours before serving. Do not refrigerate.

Serves 3 dozen.