BAKLAWA The Arabs and the Turks have disputed which one originated this culinary delight. I won't argue, I simply enjoy. This is the Arabic version.

Special Occasions only please. Baklawa is exceedingly rich.

BAKLAWA

1 lb. Greek Filo pastry sheets

1 lb. Butter - rendered (melt, pour off residue. Use the oil of pure butter only.

1 lb. Walnuts - ground (unsalted cashews or pistachios are traditional)

1 cup of sugar

1/4 teasp. Allspice

1/2 teasp. Cinnamon

METHOD

Mix ground nuts with sugar and spices.

1. Cut pastry sheets to fit 9"X15" baking pan. KEEP SHEETS COVERED AT ALL TIMES WITH TOWEL TO PREVENT DRYING OUT.

2. Spread one sheet on bottom of pan, using pastry brush, brush sheet with melted rendered butter. Add another sheet. Repeat brushing with butter until you have about 20 layers.

3. Pour nut mixture over layered sheets in pan.

4. Repeat pastry and butter layers until all is used up. Gauge brushing of butter so as to have enough to last until the end.

5. Cut into diamond squares.

6. Bake 350 for 1 hour.

7. Remove from oven and pour COLD syrup on top.

*SYRUP

1. 2 cups of sugar , add 3/4 cup of water
Bring sugar and water to a boil and simmer until syrupy @ 10 minutes.

2. 1-2 Tablespoons Orange Blossom flavoring - (Middle Eastern Stores)

3. Add Orange Blossom flavor to syrup. (substitute juice of 1 lemon, though not as good as Orange Blossom flavor)

*VERY IMPORTANT - Pour over COLD Baklawa. OR pour COLD syrup over HOT Baklawa. If you pour hot syrup over hot Baklawa the pastry will turn soggy immediately.

Cut into diamond pattern. Let sit 24 hours.

FANTASTIC!!!

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