Baklava Nuts Phyllo
Last updated 6/12/2012 1:08:21 AM. Recipe ID 34796. Report a problem with this recipe.
Title: Benden baklava
Categories: Baklava, Nuts, Phyllo
Yield: 1 Servings
12 oz Melted clarified butter or
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.
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