INGREDIENTS

INSTRUCTIONS

* Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon
juice. Simmer until it is a pale yellow color. Syrup should be thick and
cold when poured over hot Baklava.
Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" x 13" cake pan
thoroughly. Keep filo pastry covered with a damp tea towel while working
with individual sheets. Layer sheets in baking pan, one at a time, brushing
each layer with melted butter. After layering six or so, begin alternating
layers of filo pastry with nut mixture. Brush one layer with butter and
sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered
layers and nut-covered layers until all but ten of the sheets have been
used. Layer the last ten sheets as you did the bottom six, brushing each
with butter. Bake at 325 degrees for 1-1/2 hours. Remove from oven and let
cool for five minutes. Score pastry into diamond shapes about 1-1/2" X 2".
Pour cold syrup over hot pastry. Allow to cool to room temperature before
cutting and removing from pan.
Recipe by: Elizabeth Powell
Posted to JEWISH-FOOD digest Volume 98 #015 by lisamontag@juno.com (Lisa
Montag) on Jan 8, 1998

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