Baklava

Baklava

Ingredients/Components

• sugar
• water - 3/4 c
• vegetable oil - 1/2 c
• honey - 1 Tbsp
• fresh lemon juice - 1 Tbsp
• butter, cut into 1/4-inch bits - 3/4 lb
• sheets phyllo pastry, thoroughly defrosted if frozen - 40 item
• shelled walnuts, pulverized - 4 c
• grated orange rind - 1 tsp

How to make baklava:

Syrup:1 1/2 c. sugar3/4 c. water1 Tbsp. honey1 Tbsp. fresh lemon juice1 tsp. grated orange rind Preheat oven to 350°. Melt butter and stir the vegetable oil into the butter. Using a pastry brush, coat the bottom and sides of a 13 x 9 x 2 1/2-inch baking dish with about 1 tablespoon of the mixture. Fold a sheet of phyllo in half crosswise; lift it up gently and unfold it into the prepared dish. Press the pastry flat; fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture and lay another sheet of phyllo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of walnuts each time to make 19 layers in all. Spread the 2 remaining sheets of phyllo on top and brush the baklava with all of the remaining butter and oil mixture. With a small, sharp knife, score the top of the pastry with parallel diagonal lines about 1/2-inch deep and 2-inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300° and bake for 45 minutes longer, or until the top is crisp and golden brown.

Meanwhile, make the syrup. Combine the sugar, water, lemon juice and orange rind in a small saucepan and stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly uncovered, for about 5

Recipe categories: < 60 mins, For large groups, Oven.