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"Do you see this? Do you see what I made? I am so incredibly proud of this little pan of Greek pastry, but I really shouldn&amp;#039;t be. It was easy and forgiving; I fudged my way through a recipe on Allrecipes to make a half-pan and the results were astonishing. It took me back to our first apartment in New York, which was in Astoria, a once-predominantly-Greek neighborhood in Queens. My walk from the subway station to our apartment was punctuated every couple of blocks with Greek coffee shops, where the coffee was served either dark and thick (Greek-style) or weak with milk and sugar (American). The windows of the shops were filled with honey-soaked pastries like this one.   This is mostly a layering job, which I did in the sloppiest way possible. The results are still outstanding:   I had used some of the phyllo earlier in the week, so I had about 10 or so sheets left. Since I was making my baklava in a 9-inch square pan rather than a big rectangular one, I used the sheets doubled up. I melted a stick of butter, mixed 1/2 pound chopped walnuts with 1/2 teaspoon cinnamon and brushed some of the melted butter all over the inside of my baking dish. Then I began layering. I folded over a sheet, cut it to fit with my kitchen shears, then fitted it in the baking dish and brushed it with lots of melted butter. I repeated that 3 more times with the phyllo and butter, then used 1/3 the walnuts to make a layer. Then I added 1 more sheet phyllo, doubled up, cut and buttered, then 1/2 the remaining walnut mixture, then 1 more doubled over sheet phyllo, then the rest of the walnuts. I finished with 3 more sheets phyllo, doubled over and buttered. (To summarize the layers, counting each doubled-over sheet as 2 layers: 8 buttered phyllo layers, 1 walnut layer, 2 buttered phyllo, 1 walnut, 2 buttered phyllo, 1 walnut, 6 buttered phyllo.)  Then I carefully cut the baklava into 16 pieces with a small, sharp paring knife. The layers kind of want to come up, so I would gently hold them down with a buttered finger. Then I baked at 350F for 50 minutes, until deep golden.   While the baklava was baking I made the honey syrup: 1/2 cup each sugar and water in a small saucepan, heated over medium heat until the sugar melts. Then I added 1/4 cup honey and 1/2 teaspoon vanilla and boiled for 20 minutes. When the baklava came out of the oven, while it was still hot, I poured the syrup over it and let it cool.  Here&amp;#039;s another Greek treat:  Honey and Greek Yogurt Phyllo Cups \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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