Prepare the nut mixture:
1. Coarsely chop walnuts with food processor.
2. In a large mixing bowl, mix the chopped nuts with
sugar. Little sugar is needed, as a syrup will be poured over the pastry.
Prepare the syrup:
1. In a medium sauce pan, dissolve 2 ½ cups sugar in 1 cup
water. Bring to a boil, then turn down the heat to low and let simmer. Stir
occasionally.
2. After about 10 minutes, add 2 tablespoons of lemon juice and
continue simmering.
3. After the syrup becomes a golden color, add 2 tablespoons
of orange blossom water and continue simmering, stirring occasionally. Continue
simmering until it thickens enough to coat a spoon. It should be a light
brownish color. I usually get the syrup simmering, and then start preparing the
pastry. About 10 minutes before taking the pastry out of the oven, I turn the
heat off on the syrup and let it cool on the stove.
4. Allow to cool slightly. It should not be allowed to thicken too
much as it needs to be poured over the pastry. If it gets too thick it can
be warmed slightly on the stove.
Prepare the pastry:
1. Using a pastry dish, paint bottom and sides of pan with
melted butter.
2. Layer half of the pastry sheets in the pan one at a time, brushing each with melted butter.
3. Spread the chopped nuts evenly over the pastry sheets
in the pan.
4. Layer the remaining sheets, one by one, brushing each
sheet, including the top one with melted butter. You may need more butter so be
prepared to melt some more if necessary.
5. Cut diagonally into diamond shaped pieces.
6. Bake the baklava at 350 for 50 minutes. It should
be puffed and a very light golden color. Remove from the oven and
immediately spoon the
syrup over the hot baklava.
7. When cool, cut the pieces of pastry out again along the original lines.
To make serving easier you can place each piece inside a
cupcake paper baking cup.
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