Title: Benden baklava
 Categories: Baklava, Nuts, Phyllo
      Yield: 1 Servings
 
     12 oz Melted clarified butter or
           -fat
      4 oz Oil
     32 oz Pulverized nuts
     40    Leaves of flour-water dough
           -stretched to paper thiness
     12 oz Granulated sugar
    1/4 oz Strained citrus juice
      6 oz Water
    1/4 oz Sweet syrup
 
  Mix butter and oil. Cut dough to shape of the baking pan by laying
  the pan on top of stacked leaves. Butter inside of baking dish.
  Gently place one leaf of dough into pan, fitting carefully along the
  bottom of the pan. The leaves are fragile so fold to pick them up and
  unfold when in place in the pan. Brush with butter-oil mixture.
  Repeat with nine more sheets. Sprinkle 3 tablespons of powdered nuts
  on tenth leaf. Oprn two more leaves of dough on top of nuts buttering
  each in turn. Repeat with the nuts and two more leaves until all are
  used up. As soon as the last two leaves are used brush the top with
  butter an oil. With a very sharp knife score the top of the pastry
  lightly lengthwise into four and then draw the knife diagonally to
  make lozenge-shaped portions. Bake in 325 degress oven for 90
  minutes. Combine the next three ingredients in a saucepan. Cook until
  sugar dissolves. Boil for five minutes or until a dropof it forms a
  soft ball when dropped in cold water. Remove from heat; stir in
  syrup. Cool. As soon as the pastry is baked remove from oven and pour
  the sweet mixture over it. Cool the pastry to room temperature.
  Serve.