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Categories:Viewed: 18 - Published at: 7 months ago
Ingredients
- 3/4 lb Butter, three 1/4 pound sticks cut into 1/4 inch pcs
- 1/2 c. Vegetable oil
- 40 x Filo sheets, each about 16 inches long by 12 inches wide
- 4 c. Walnuts, shelled, pulverized in a blender, nut grinder or possibly mortar/pestle
- 1 1/2 c. Sugar
- 3/4 c. Water
- 1 Tbsp. Lemon juice, fresh
- 1 Tbsp. Honey
Method
- Clarify the butter in a heavy saucepan or possibly skillet in the following fashion: Heat the butter slowly over low heat without letting it brown, skimming off the foam as it rises to the surface.
- Remove the pan from the heat, let it rest for 2 or possibly 3 min, then spoon off the clear butter and throw away the milky solids at the bottom of the pan.
- Preheat the oven to 350 degrees and stir the vegetable oil into the clarified butter.
- Using a pastry brush coat the bottom and sides of a 13 by 19 by 2 inch baking dish with about 1 Tbsp.
- of the mix.
- Fold a sheet of filo 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 mix, and lay another sheet of filo on top, folding it down and buttering it in a similar fashion.
- Sprinkle the pastry proportionately with about 3 Tbsp.
- of walnuts.
- Repeat the same procedure using two sheets of buttered filo and 3 Tbsp.
- of the pulverized walnuts each time to make 19 layers in all.
- Spread the 2 remaining sheets of filo on top and brush the baklava with all of the remaining butter and oil mix.
- With a small, sharp knife score the top of the pastry with parallel diagonal lines about inch deep and 2 inches apart, then cross them diagonally to create diamond shapes.
- Bake in the middle of the oven for 30 min.
- Reduce the heat to about 300 and bake for 45 min longer, or possibly till the top is crisp and golden.
- Syrup:Meanwhile, make the syrup.
- Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat till the sugar dissolves.
- Increase the heat to high and, timing it from the moment the sugar boils, cook briskly, uncovered, for about 5 min, or possibly till the syrup reaches a temperature of 220 on a candy thermometer.
- Remove the pan from the heat and stir in the honey.
- Pour the syrup into a bowl or possibly pitcher and set aside.
- When the baklava is done, remove it from the oven and pour the syrup over it.
- Cold to room temperature, and just before serving, cut the baklava into diamond shaped serving pcs.
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