| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Baklava, Nuts, Phyllo | 1 | Servings | |
INGREDIENTS
| 12 | oz | Melted clarified butter or fat |
| 4 | oz | Oil |
| 32 | oz | Pulverized nuts |
| 40 | Leaves of flour-water dough stretched to paper thiness | |
| 12 | oz | Granulated sugar |
| 1/4 | oz | Strained citrus juice |
| 6 | oz | Water |
| 1/4 | oz | Sweet syrup |
INSTRUCTIONS
Mix butter and oil. Cut dough to shape of the baking pan by laying the pan on top of stacked leaves. Butter inside of baking dish. Gently place one leaf of dough into pan, fitting carefully along the bottom of the pan. The leaves are fragile so fold to pick them up and unfold when in place in the pan. Brush with butter-oil mixture. Repeat with nine more sheets. Sprinkle 3 tablespons of powdered nuts on tenth leaf. Oprn two more leaves of dough on top of nuts buttering each in turn. Repeat with the nuts and two more leaves until all are used up. As soon as the last two leaves are used brush the top with butter an oil. With a very sharp knife score the top of the pastry lightly lengthwise into four and then draw the knife diagonally to make lozenge-shaped portions. Bake in 325 degress oven for 90 minutes. Combine the next three ingredients in a saucepan. Cook until sugar dissolves. Boil for five minutes or until a dropof it forms a soft ball when dropped in cold water. Remove from heat; stir in syrup. Cool. As soon as the pastry is baked remove from oven and pour the sweet mixture over it. Cool the pastry to room temperature. Serve. Posted to MC-Recipe Digest by Cynthea <Cynthea@aol.com> on Mar 21, 1998
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