Baklava or butlowaUser Submitted Recipe
Grandma's Syrian baklava
1 (16 ounce) package phyllo dough
1 pound chopped walnuts
1 lb cup butter
2 cup water
2 cup white sugar
1 zest off a huge lemon
1/2 cup kayro
1.Preheat oven to 350 degrees butter the bottoms and sides of a 9x13 inch pan.(i got mine sams club)
2.Chop walnuts in a Cuisinart food processor add 1/2 cup sugar to nut mixture.
Unroll phyllo dough. Cover phyllo with a dampened cloth.
Place one sheet of dough in pan,butter thoroughly. Repeat until you have 1/2 sheets layered.
Sprinkle all of nut mixture in the center. Top with the other 1/2 of phyllo dough, butter each layer as you go.
3.Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. MUST CUT THIS RAW!
Bake for about 50-60 minutes until baklava is "golden"brown- you want to see real brown spots!(most take it out to soon)
(MOST IMPORTANT- COOK PASTRY FIRST LET IT COOL SO YOU CAN POUR HOT SYRUP OVER COLD BAKALVA THAT WILL GIVE IT SHINY LOOK & WONT GET Soggy
4.Make "sauce" Boil sugar, water, kayro and zest of 1 lemon until sugar is melted about 20 minutes
(IT MUST COAT THE BACK OF A WOODEN SPOON)
5.Pour the hot syrup over the cooled baklava-serve in cupcake liners.
You can freeze this- but more than likely people will be fighting over it!!
MOST IMPORTANT- GRANDMA WOULD PRAY EACH TIME SHE LAYERED THE DOUGH-
ONE FOR HUNGRY-THE POOR-FOR EVERYONE'S HEALTH IT goes on and on!
Servings60 squares or diamond
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