Benden Baklava

Recipe Ingredients

12 oz	340g	Melted clarified butter or fat
4 oz	113g	Oil
32 oz	909g	Pulverized walnuts
		Cinnamon
40		Phyllo leaves
12 oz	340g	Granulated sugar
1/4 oz	7.1g	Strained orange juice
6 oz	170g	Water
1/4 oz	7.1g	Sweet syrup

Recipe Instructions

Mix butter and oil. Cut dough to shape of the baking pan by laying the pan on top of stacked leaves. Butter the inside of baking dish. Gently place one leaf of dough in pan, fitting carefully along b ottom of pan.

The leaves are very fragile, so fold to place in pan, and unfold when in place in the pan. Brush with butter-and-oil mixture. Repeat with nine more sheets. Sprinkle three tablespoons of powdered nuts (with optional spice to taste) on tenth leaf. Open two more leaves on top of nut mixture, buttering each in turn. Repeat with the nut mixture and two more leaves until all are used up. As soon as th e 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 shaped portions. Bake in a 325F oven for 90 minutes.

Combine the next three ingredients in a saucepan. Cook until the sweetening dissolves. Boil for 5 minutes, or until a drop of it forms a soft ball when dropped into cool water. Remove from heat; stir in syrup. Cool. As soon as the pastry is baked, pour the sweet mixture over it. Cool the pastry to room temperature. Serve.

Source:
Anne McCaffrey

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