Baklawa - Syrian Version Of Baklava

• 2 lbs phyllo dough (for a 17x13 tray)
• 3 cups melted rendered butter
• BAKLAWA FILLING
• 2 lbs shelled walnuts (or 1/2 walnuts and 1/2 pistachios)
• 3/4 cup sugar
• 2 tablespoons rose water (usually found in Middle Eastern markets)
• SYRUP
• 2 1/2 cups sugar
• 1 1/2 cups water
• 1/2 teaspoon lemon juice
• 1 teaspoon rose water

1. Butter baking pans thoroughly.
2. Place 1 lb.
3. of dough in pan, brushing butter between each sheet.
4. Do not butter top sheet.
5. Combine ingredients for nut filling and spread evenly on last layer.
6. Place the other 1 lb.
7. dough over nut filling, brushing each layer with butter between each sheet.
8. Cut in diamond shapes.
9. Pour remaining butter over top.
10. Bake in a preheated oven@ 400 degrees for 15 minutes.
11. ,then reduce heat to 325 degrees for 45 minutes.
12. *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
13. SYRUP:
14. Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
15. Let syrup stand for 10 minutes before pouring over cold Baklawa.

phyllo, butter, baklawa filling, walnuts, sugar, water, syrup, sugar, water, lemon juice, water

Taken from www.food.com/recipe/baklawa-syrian-version-of-baklava-95151 (may not work)