Recipe - Benden Baklava

12 ounce Melted clarified butter or
fat
4 ounce Oil
32 ounce Pulverized nuts
40 Leaves of flourwater dough
stretched to paper thiness
12 ounce Granulated sugar
One fourth ounce Strained citrus juice
6 ounce Water
One fourth ounce Sweet syrup

Mix butter and oil. Cut dough to shape of the baking pan by laying the pan
on top of stacked leaves. Butter inside of baking dish. Gently place one
leaf of dough into pan, fitting carefully along the bottom of the pan. The
leaves are fragile so fold to pick them up and unfold when in place in the
pan. Brush with butteroil mixture. Repeat with nine more sheets. Sprinkle
3 tablespons of powdered nuts on tenth leaf. Oprn two more leaves of dough
on top of nuts buttering each in turn. Repeat with the nuts and two more
leaves until all are used up. As soon as the last two leaves are used brush
the top with butter an oil. With a very sharp knife score the top of the
pastry lightly lengthwise into four and then draw the knife diagonally to
make lozengeshaped portions. Bake in 325 degress oven for 90 minutes.
Combine the next three ingredients in a saucepan. Cook until sugar
dissolves. Boil for five minutes or until a dropof it forms a soft ball
when dropped in cold water. Remove from heat; stir in syrup. Cool. As soon
as the pastry is baked remove from oven and pour the sweet mixture over it.
Cool the pastry to room temperature. Serve.
Posted to MCRecipe Digest by Cynthea Cynthea@aol.com on Mar 21, 1998