American Coney Island expands to Canton Jan. 12

A new American Coney Island restaurant will open in Canton Jan. 12. Beginning at 8 a.m., the restaurant will serve free coneys to the first 50 customers.

For customers seeking a late lunch, American Coney Island will serve 99 cent coneys from 2-3 p.m. and hand out entry forms for a drawing to win free coneys for a year. Customers have the option to dine in, carry-out, or take a trip through the first ever American Coney Island drive-thru.

Here is the recipe featured on FOX 2 News morning.

4 lbs. Walnuts 4 cups sugar

Greek Baklava

2 cups graham cracker crumbs 4 cups water

2 lbs. fillo pastry sheets 1 cup honey

2 lbs. butter (unsalted) 1 cinnamon stick

1 tsp. cinnamon 1 sliver of lemon rind

1 tsp. ground cloves

¼ cup sugar

Grind walnuts coarsely, In large bowl combine coarsely chopped walnuts, cinnamon, sugar and graham cracker crumbs. Mix thoroughly. Melt butter. Line baking pan 10 x 15 "with fillo sheets. Brush with butter; repeat 8 times for bottom layer of fillo buttering every layer. Sprinkle with nut mixture. Add another 4 layers of buttered fillo sheets and sprinkle nut mixture evenly. Repeat 4 times to have 4 layers. Complete the top layer with 8 pastry sheets, buttering every fillo sheet. Trim and cut into 2"diamond pieces butter top of finished cut Baklava and sprinkle a few drops of water.

Bake at 375 degrees for 35 minutes or until top is golden brown.

SYRUP

While pastry is baking, boil water and sugar with the lemon rind and cinnamon stick to form a thin syrup. Stir in honey. Pour cool syrup over hot Baklava or hot syrup over cooled Baklava. Let stand for an hour or so to absorb syrup.

For more information, visit www.AmericanConeyIsland.com.