Serves 30
"IN THE KITCHEN~WITH MOM"
p. 147
Ellayne Sapienza
1 pound phyllo dough, thawed
1/2 cup Mazola oil
1 stick butter
1 pound ground walnuts
1 box Zwieback biscuits, ground fine
1/2 cup sugar
3 teaspoons cinnamon
SYRUP
1 1/3 cups water
1 cup sugar
1 cup honey
2 teaspoons lemon juice
Grease a 9 X 13 X 2 inch baking pan.
Combine the ground walnuts, ground Zwieback, 1/2 cup sugar and cinnamon. Melt the butter and combine with the Mazola.
Unwrap the package of phyllo dough carefully. Unfold the sheets. Keep covered with pllastic wrap or a damp towel to avoid drying out. Place 5 sheets of phyllo (each sheet folded in half so you will have 10 layers) on the bottom of the baking pan, brushing each sheet with the butter/oil mixture as you place it in the pan. You can trim the sheets to fit the pan if necessary, or fold the edges in. When the 10 layers of phyllo are in place, sprinkle with the walnut mixture. You want to have a light covering of the filling on top of the phyllo. Then put 2 more layers of phyllo on top of the filling, brushing with the butter/oil mixture. Repeat in this manner (filling, 2 layers of phyllo) with the remaining ingredients, reserving 8-10 sheets of phyllo for the top layer. Again, as you put the sheets on for the top layer, brush each with the butter/oil mixture. Don't butter the final layer so the baklava will be easier to cut.
When the baklava is assembled, cut into small diamond shapes using a very sharp knife. When it is all cut, pour the remaining butter/oil mixture over the whole pan and let it soak into the baklava.
Preheat the oven to 350 degrees F. Bake the baklava 35 to 45 minutes, or until golden brown
While the baklava is baking, make the syrup. Combine the ingredients for the syrup and cook over medium heat until the sugar dissolves and the mixture just starts to boil. Remove from heat and let cool.
When you take the baklava out of the oven, recut all of the diamonds with a sharp knife, because they will not be cut all the way through with the first cutting before it is baked. Let the baklava cool before
pouring the cooled syrup over it.