Baklava

Yield: 80 pieces 2 lb. filo (also spelled phyllo) a thin pastry dough available in grocery stores
Norwalk Reflector Staff
Jul 25, 2010

Yield: 80 pieces

2 lb. filo (also spelled phyllo) a thin pastry dough available in grocery stores

5 cups walnuts, coarsely ground

3/4 cups sugar

3 tsp. cinnamon

1 1/2 lb.. butter, melted

Syrup:

3 cups sugar

2 cups water

Juice of 1/2 lemon

Rind of one lemon

Oven: 375 degrees for 30 minutes Mix nuts, sugar and cinnamon together. Butter a 17-inch by 12-inch baking pan and start layering filo into pan, brushing each piece with melted butter. After eight layers, sprinkle about one cup nut mixture on buttered layers. Layer again with five sheets of filo, brushing with melted butter. Sprinkle again one cup nut mixture. Continue this process until five layers of nuts are spread. Cover with eight layers filo, again brushing with melted butter. With a sharp knife cut into pastry. Make 1 1/2-inch strips, lengthwise, and then cut on a diagonal, forming diamond shapes. Bake in preheated oven at 375 degrees about 1/2 hour, or until filo crust is golden in color. Remove from oven and slowly pour cooled syrup on top. Let set for several hours before serving.

Syrup: Bring sugar, water, lemon juice and lemon rind to rolling boil; then boil gently for five minutes. Set aside to cool.