Title: Baklava 4
Categories: Greek
Yield: 1 Servings

Ingredients:

Syrup:

1.5 cups sugar 0.5 cup water 1 tblsp mazaher (orange blossom water) squeeze of lemon

Baklava:

1 box phillo dough 3 cups chopped walnuts 1 tblsp cinnamon 2 tblsp mazaher 2 sticks melted unsalted butter honey 1. Cook syrup first so that, if you mess up the syrup, you can make another batch.

Combine all syrup ingredients and cook over medium heat and after it has come to a boil cook for 5 minutes and remove from the heat. Do not let it get too thick when it's still cooking or it won't be absorbed by the phillo dough. Place syrup in the refridgerator.

2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey in so that the walnuts stick together but are not dripping.

3. Using a pastry brush, put a coat of butter on cookie sheet. Carefully place 1 sheet of phillo on top of butter. Brush sheet with butter then put another sheet on top of that one. Continue until you've used 1/3 of the phillo.

4. Spread the walnut mixture on the phillo, leaving a tiny bit of space at the edges. Cover with the rest of the phillo, spreading butter between each sheet.

5. Make sure the top of the baklava has butter spread all over it. Then. cut the baklava in squares.

6. Place in oven at 350 degrees for about 15 minutes - but watch it closely.

7. When the Baklava is done cooking pour the syrup on top - a little at a time using a spoon or ladle.

The thing to remember about the syrup is hot baklava/cold syrup or cold baklava/hot syrup. You want the maximum amount of syrup to be absorbed.

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From: especkma@reed.edu (Erik. A Speckman)

Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies Philoptochos Society, Saint Sophia Greek Orthodox Church, San Antonio, Texas. Converted by MMCONV vers. 1.40

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