Because you asked...

For the Harers and any others who are interested in the baklava recipe. I actually got the recipe off the internet. Unfortunately it's not a family recipe passed down from generations past. I use less syrup poured over top at the end of the recipe, because i like it a less sweet. If you want to make it the Albanian way, let the baklava sit in a lot of syrup for at least 24 hours. It makes it gooey and really sweet. I like mine a little crispy and not as sweet. Also, if you're in a country where you can't find finely chopped nuts, you can use a coffee bean grinder like I did! I couldn't get the walnuts fine enough with a knife.

Baklava

Use walnuts, pecans, or other nuts in this delicious baklava.

INGREDIENTS:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice

PREPARATION:
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.

Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.