BAKLAVA

Recipe Provided by Marija Mataja and Antonija Stipetić

Phyllo Dough (24 sheets, you may need 2 packages)

1 Lemon

2 Lb walnuts

3 C sugar

1 ½ lb butter

Day 1 – Clarify the butter.

Make simple syrup – in a medium pan, boil 4 C water, 3 C of sugar,          

squeeze the juice of ½ lemon and throw in the core as well.  Bring to

a boil then simmer about an hour until the mixture has reduce about

half and has a nice dark honey color.  Allow to cool completely.

Grind the walnuts.  Mix in about 3/4 C sugar while grinding. 

Day 2 – Melt the clarified butter.  Brush a cookie sheet (12x16) with the butter.

              Lay down 2 sheets of Phyllo dough and brush with more butter.  Continue

              until you have 8 sheets of dough.  Spread half the walnuts over the dough

              and drizzle with 8 tablespoons of butter.  Repeat with Phyllo dough and

              butter until you again have 8 sheets down.  Spread the rest of the nuts on

              top and drizzle with another 8 tablespoons of butter.  Lay another 8 sheets

              of dough on top, brushing every second layer but do no butter the very last

              one.  Press down gently.  Cut into diamond shapes and drizzle the rest of

              the butter all over the top.

              Bake on the bottom rack of the over for 45 minutes at 275 (don’t preheat).

              Move to the middle rack and increase oven temperature to 350.  Bake for

              an additional 15 minutes.  The top should be golden honey color.  As soon

              as you remove it from the oven, pour the cold simple syrup over the top

              allow to cool completely. 

              Cut the Baklava again and serve.  Enjoy.