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2 1/2 cups sugar 600 mL
1 1/2 cups water 350 mL
juice of 1 lemon
1 lb philo leaves 450 g
1 lb butter, melted 450 g
12 oz shelled walnuts, ground fine 340 g
To prepare syrup, cook sugar, water, and juice of 1 lemon in a small saucepan for 10 minutes, or until mixture is clear and syrupy. Chill.
Preheat oven to 400°F/200°C. Butter pan 10- x 15- x 2-in/27- x 39- x 5-cm.
Buttering each one, place 4 pastry leaves on bottom of the pan to form a crust. Continue to add leaves of philo. Brush each one with butter and sprinkle with chopped nuts. Repeat until 4 sheets of philo remain. The top layer should consist of 4 sheets of philo with only butter as the spread.
Cut baklava in pieces 2- x 3-in/5- x 8-cm and bake for 45 minutes. Remove from oven. Pour chilled syrup over hot baklava. Serve cool.
1 1/2 cups water 350 mL
juice of 1 lemon
1 lb philo leaves 450 g
1 lb butter, melted 450 g
12 oz shelled walnuts, ground fine 340 g
To prepare syrup, cook sugar, water, and juice of 1 lemon in a small saucepan for 10 minutes, or until mixture is clear and syrupy. Chill.
Preheat oven to 400°F/200°C. Butter pan 10- x 15- x 2-in/27- x 39- x 5-cm.
Buttering each one, place 4 pastry leaves on bottom of the pan to form a crust. Continue to add leaves of philo. Brush each one with butter and sprinkle with chopped nuts. Repeat until 4 sheets of philo remain. The top layer should consist of 4 sheets of philo with only butter as the spread.
Cut baklava in pieces 2- x 3-in/5- x 8-cm and bake for 45 minutes. Remove from oven. Pour chilled syrup over hot baklava. Serve cool.