Baklava 4

Yield: 6 servings

Measure Ingredient
2 cups Walnuts or pistachio nuts fine chopped
1 pounds Package fyllo dough
1 pounds Unsalted butter
½ cup Sugar
2 cups Sugar or honey
1 Geranium leaf or
½ teaspoon Rose water Optional
1 cup Water
1 tablespoon Lemon juice

If fyllo is frozen defrost at room temperature 4-5 hours. When working with fyllo dough always keep sheets that are not being used covered with a damp cloth.

Combine nuts and sugar, mixing well. Set aside. Butter the bottom of a 14 X 10 inch baking pan. Divide the package of fyllo dough into two sections; leaving one half for the bottom layer and the other half for the top. Melt the butter. Lay 2 sheets of fyllo over the bottom of the pan. Brush on butter then take two more sheets and lay them over the two sheets in the pan. Repeat this procedure until half of the pound (of fyllo) is used. Spoon nuts evenly over the last layer.

Continue to butter two sheets and place them over the nuts, repeating the same procedure until all sheets are used. Brush the top layer with butter. Cut into 1½ inch diamond shaped pieces.

Bake at 300 degrees for 1 hour or until golden brown. Remove from oven and pour cold syrup over the Baklava. Saturate well.

Syrup: If honey is substituted for sugar, use only ½ cup water in the recipe, following these directions.

Combine sugar and water. Stir until dissolved. Boil over medium heat for 5 minutes. Add lemon juice (and geranium leaf or rose water if desired). Boil for 5 more minutes. Remove from heat and cool.

From "A Taste of Lebanon", by Mary Salloum Submitted By ROBERT MILES On 10-14-95

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