- 1/2 pkg
- phyllo dough
- 1 stick
- sweet butter
- 2 c
- walnut pieces
- 1/2 c
- 2 large
- lemon juice, fresh
- 1 c
- 3/4 c
- white sugar
- 3 Tbsp
Let phyllo dough rest in refrigerator. Get a clean tea towel, and melt the butter.
Unroll phyllo, keep covered with damp tea towel and put individual sheet in 9 x 12 pan
It doesn't have to be pretty. Mix finely chopped walnuts, cinnamon, and first 1/2 cup sugar in separate bowl.
Keep unrolling until you've used up the first roll of phyllo. Sprinkle the sugar/cinnamon, walnut mixture over the layers.
Unroll second roll of phyllo and repeat phyllo/butter layering.
Baklava edges will be uneven, so just tuck them under.
Bake at 375 for 20 min til golden brown
The trick here is to NOT put the hot syrup over hot baklava.
Either the syrup or the baklava must be cold.
Cool for about an hour and serve. OPA!
Tips: DO not use a foil pain. Any other 9 x 13 pan will work. I usually use Pyrex.