 Brush an 8-inch square pan with melted butter. Lay a piece of phyllo in the bottom of the buttered pan and brush it generously with melted butter. Lay another layer of phyllo dough over this and brush it again, generously, with melted butter. Repeat this process until you have eight buttered layers. Some pieces of phyllo may need to be trimmed or patched.Sprinkle half the nut filling (about 1 1/2 cups) on top of the phyllo layers. Top the nuts with four sheets of phyllo, brushing generously with butter between the layers. Sprinkle the remaining nut mixture onto the top buttered phyllo sheet. Top the nuts off with six more layers of phyllo, buttering generously between each layer. I know it sounds a lot but these greek dessert recipes are really worth the effort. Before baking, carefully cut the baklava into 16 squares. You can also cut the baklava into four 4-inch square quarters, then cut each on both diagonals into four more pieces. Either way, be careful not to cut all the way through the layers.Place the pan on a baking sheet and bake for about 45 minutes. The baklava will start to turn light golden brown. Lower the oven heat to 300F and bake for 20 minutes more. A little bit more and your greek dessert is ready. While the baklava is baking, make the syrup. Combine the water, sugar, honey, cinnamon sticks, and cloves in a small saucepan. Bring the mixture to a boil over high heat and then reduce the heat to medium. Stir to help dissolve the sugar, and continue cooking at a brisk simmer for about 20 minutes, until the syrup thickens and you have 1 1/2 cups. Stir in the lemon juice, and keep the syrup warm. When the baklava comes out of the oven, pour the warm syrup evenly over the pastry. Cool completely. To serve, cut through each marked piece and carefully lift from the pan. Makes 16 servings. Enjoy your own classic greek dessert! Another of the wonderful greek dessert recipes is:  Walnut CakeINGREDIENTS: * FOR THE SYRUP
* 3 1/2 cups of water
* 2 2/3 cups of sugar
* 5-6 whole cloves
* 1 stick of cinnamon
* juice and peel of 1/2 lemon
* FOR THE WALNUT CAKE
* 10 eggs, separated
* 10 tablespoons of sugar
* 1/2 teaspoon of ground cinnamon
* 1/4 teaspoon of ground cloves
* 1 teaspoon of baking soda
* 2 teaspoons of baking powder
* 4 tablespoons of self-rising flour
* grated peel and juice of 1 orange
* 2 tablespoons of brandy (or flavoring)
* 6 tablespoons of toasted breadcrumbs (or crushed zwieback)
* 10 tablespoons of finely chopped walnuts
* a pinch of salt
* 1 tablespoon of water
* butter (to grease baking pan)
* coarsely chopped walnuts (topping)
* ground cinnamon (topping)
PREPARATION:  Make the syrup: In a saucepan, add all syrup ingredients and bring to a boil, stirring well. Reduce heat and allow to boil gently for 10 minutes. Set aside to cool.Beat egg whites, salt, and water to the firm peak stage. Preheat oven to 340F (170C). Make the walnut cake greek dessert: In a mixing bowl, beat the egg yolks, sugar, cinnamon, and ground cloves very well until creamy and smooth. In a separate bowl, mix the baking soda, baking powder, and flour, and stir in to the mixture. Add grated orange peel and juice, brandy, breadcrumbs, and walnuts. Finally, and carefully, fold in the beaten egg whites. Lightly grease a 13 x 9 x 2-inch baking pan (or equivalent) with butter, pour in the batter, and bake at 340°F (170°C) for 40 minutes. Cake is done when a knife inserted into the middle comes out dry.Soak in syrup: Spoon the cooled syrup evenly over the hot cake. Sprinkle with walnuts mixed with a little cinnamon. Allow to cool before serving. And your greek dessert is redy to serve. Enjoy! Simply the best of the greek dessert recipes
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Baklava