Baklava(Nut-Filled Pastry)

• 2 lb. phyllo
• 1 lb. rendered butter
• 7 c. ground walnuts
• 3/4 c. sugar
• 2 c. water
• 4 c. sugar
• 1/2 lemon or 1 Tbsp. lemon juice

1. Make syrup by boiling water, 4 c. sugar and lemon over low heat until it begins to thicken or when mixture reaches 220 degrees with a candy thermometer.
2. Cool slightly.
3. Warm the rendered butter to liquid state.
4. Combine walnuts and 3/4 c. sugar and set aside.
5. Brush butter onto sides and bottom of jelly roll pan.
6. Place pastry sheet on bottom of pan and brush with butter. Keep remainder of dough covered with damp cover.
7. Repeat process until there are 25 layers of buttered dough (or 1 box).
8. Spread nut mixture evenly over dough. Place a leaf pastry over nut mixture and butter.
9. Finish with remaining layers.
10. With a sharp knife, cut dough with nut mixture into diamond shapes.
11. Add more rendered butter on top.
12. Bake at 325 degrees for 45 minutes to 1 hour or until golden brown.
13. Remove from oven, let cool 20 minutes and drizzle with cool syrup.

phyllo, butter, ground walnuts, sugar, water, sugar, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41853 (may not work)