Baklava
Pan Size: Jelly Roll Pan
Baking Time: 40-45 minutes
Temperature: 325°
1 box Athens fillo strudel leaves (in frozen department of supermarket)
1/4 c. sugar
Cinnamon to taste
1 c. nuts, chopped
2 blocks butter
1/2 c. sugar
1/2 c. water
1-1/4 tsp. lemon juice
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Unfold the fillo leaves and cut in half.
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Place half in a jelly roll pan.
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Spread on top of the leaves: 1/4 c. sugar, cinnamon (to taste), chopped nut.
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Place the other half of the leaves on top and cut into diamond shape.
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Melt the two blocks of butter and skim off the foam.
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Drizzle the butter over the fillo leaves.
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Bake at 325° for 40-45 minutes.
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Boil together just before the baklava is done: 1/2 c. sugar, 1/2 c. water, 1-1/4 tsp. lemon juice.
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Pour over hot baklava.
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Cool; then cut into bite-sized pieces.
