A poster on the Boston Board wanted a recipe for baklava:here it is.
1 lb phyllo pastry
1/2 lb unsalted butter melted
1 lb walnuts, chopped well
2 C sliced (not slivered) almonds
1/2 C sugar
1 tbsp cinnamon
For the syrup:
3 C sugar
4 C water
smal slice of lemon peel
2 Tbsp lemon juice
2 inch cinnamon stick
Mix walnuts, almonds, sugar and cinnamon in a bowl. Using a large rectangular pan the size of the phyllo- or if you are using a 9x13 rectangular glass pan- measure the phyllo- it should be about double that size and you can cut it in half.
Butter the bottom of the pan with melted butter, using a pastry brush.
Unwrap the phyllo pastry. lay one sheet on the pan. Brush with butter. Sprinkle about 2 tbsp of nut mixture over the pastry. Cover with another sheet of pastry, butter then add another sprinkling of nuts. Continue to do this until all the nuts are used. You will end up with one or more sheets of buttered pastry on top. Butter the top. Cut in diamond shapes- the only way to do this easily is with an electric knife.
Bake at 400 degrees for about 10 minutes and then reduce heat to 350 for about 30-35 minutes- watch to make sure the pastry is not getting overly browned.
While the baklava is baking prepare the syrup. BOil together the sugar, water, lemon juice, lemon slice and cinnamon continuously until syrupy. A good indicator that it is done is that the lemon peel is transparent and candied. REmove the lemon peel and cinnamon stick from syrup and pour over the baklava immediately upon removal ffrom the oven.