2 1/2 cups walnuts, ground

1 cup blanched slivered almonds, ground

1 cup shelled, unsalted pistachio nuts, ground

½ pound Fillo Factory Fillo dough, thawed if frozen

5 Tbs. butter, melted

2 cups sugar

3/4 cup honey

3 Tbs. lemon juice

1 Tbs. each grated lemon peel and lime juice

2 tsp. grated lime peel

1.)  Heat oven to 350F.  In bowl, combine first three ingredients.  Unroll Fillo dough and cover with damp towel to prevent sheets from drying out.  Coat a 13x9 baking dish with butter.  Fold 2 sheets to fit and place in baking dish.  Brush with butter.  Top with 1 more folded sheet; brush with butter.

2.)  Evenly sprinkle with 1 cup nut mixture.  Top with 2 folded Fillo sheets; brush with butter.  Repeat 3 more times.  Top last cup of nut mixture with remaining sheets of folded Fillo.  Brush with remaining butter.

3.)  With knife, slice lengthwise into four equal pieces, then slice diagonally into 8 pieces.  Bake 40-45 minutes or until golden brown.  Cool on wire rack.

4.)  In a heavy sauce pan, combine 2 cups sugar with 2 cups of water and honey.  Stir occasionally over medium heat until sugar is dissolved.  Bring to low boil then add lemon and lime juice and grated peels.  Continue low boil for 15 minutes.  Apply hot syrup to cool Baklava.  Allow to cool for several hours or stand overnight before serving.