Baclawa - Multi-Layered Nut Filled Pastry
- 3 1/2 Cups Pistachios, walnuts, or almonds
- 3 Tbls. Superfine sugar
- 6 oz. Butter
- 1/2 Cup Oil
- 1 lb. Filo
- 2 1/4 Cups Sugar
- 1 Cup Water
- 1/2 Lemon juiced
- 2 Tbls. Orange blossom water
Grind or chop nuts medium fine and blend with 3 tablespoons of sugar. Melt butter with oil and pour about 4 tablespoons over nuts and mix well.
Great 12-inch baking dish and fit half of filo sheets in tray, one at a time, brushing each generously with melted butter, easing filo into corners, folding and overlapping as required, and trimming edges as it spills over rim.
Spread nut mixture evenly over sheets. Cover with remaining filo, one at a time, brushing each, including top, with melted butter.
WIth a sharp knife, cut parallel lines right through all layers to the bottom, making small diamond shapes about 2 - 3 inches long and 1 1/2 - 2 inches wide.
Bake in 325°F (180°C) oven for 60 minutes or until golden.
Make syrup while baking: simmer sugar and water with lemon juice for 10 minutes and finish with orange blossom water. Let cool.
Take baking dish out, cool for 5 minutes, and pour syrup all over. Put in oven for 1-5 minutes at 400°C (200°C). Keep an eye on it as the sugar can burn very quickly. Serve cold.