|Strudel dough/Phyllo leaves||1 Pound|
|Butter||1 Pound, well melted (unsalted)|
|Walnut meat||1 Pound, chopped medium fine|
|Vanilla/Vanilla sugar||1 Teaspoon|
|Sugar||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
Heat oven to 300 degrees F. to 325 degrees F.
MAKE THE SYRUP: Boil the water and sugar for 15 minutes. Add lemon juice,
boil 10 more minutes, set aside to cool.
MAKE THE FILLING: Mix all ingredients well. I prefer the walnuts fairly
coarse; some people like them quite fine.
BUILD THE BAKLAVA: Cut the dough with scissors to the size of the tray.
Handle the dough very carefully; do not press hard on it at any time. Cover
with wax paper and damp towel.
Take out one sheet of dough at a time and place it in the pan. Brush the
dough with melted butter between each layer. Continue until you have about
12 sheets buttered. Small and broken pieces of dough can be used in the
center, but there must be butter between every two layers.
Spread walnut filling across the tray. Put on a sheet of dough, brush on
butter and continue until all the dough is used up.
Cut into diamond shapes: cut into quarters with cuts parallel to the long
axis, then cut diagonally across. Don't press hard!
Bake for about 1 1/2 hour, until golden brown. Be careful not to burn the
bottom or the walnuts, especially with a glass pan.
Let cool on rack for 5 minutes. Add syrup which should have cooled to room
temperature. The Baklava is ready but let cool for at least two hours before eating.