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Benden Baklava 12 ounces melted clarified butter or fat 4 ounces oil 32 ounces pulverized Benden nuts powdered bark spice (optional) 40 leaves of flour-and-water dough stretched to paper thinness 12 ounces granulated sweetening 1/4 ounce strained citrus juice 6 ounces water 1/4 ounce sweet syrup Mix butter and oil. Cut dough to the shape of the baking pan by laying the pan on top of stacked leaves. Butter the inside of the baking dish. Gently place one leaf of dough into pan, fitting carefully along the bottom of the pan. The leaves are very fragile, so fold to pick them up and funfold when in place in the pan. Brush with butter-and-oil mixture. Pepeat with nine more sheets. Sprinkle 3 tablespoons of powdered nuts (with optional spice to taste) on tenth leaf. Open two more leaves of dough on top of nut mixture, buttering each in turn. Repeat with the nut mixture and two more leaves ntil all are used up. As soon as the last two leaves are used, brush the top with butter and 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-shaked portions. bake in a 325 degree oven for 90 minutes. Combine the next three ingredients in a saucepan. Cook until the sweetening dissolves. Boil for five minutes, or until a drop of it forms a soft ball when dropped into 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.