Mammas Baklava!

This is my favorite kind of Baklava ever!  It's way better than any I've had even at Mediterranean restaurants.  It's very simple to make too.  This Baklava also has a very special place in my heart because my Grandmother used to make it for us, and it was the last thing she made for me before she passed away.  If you like Baklava, this recipe is definitely worth making!  (Thank you to my Aunt Jennie for preserving this recipe and sending it to me!)

Baklava

1 Pkg. Filo Skins

1 Pound Butter melted

1 Pound finely chopped walnuts (A blender works well if you put small amounts in at a time)

2/3 cup sugar

Mix the walnuts with the sugar and set aside.

Syrup

2 Cups Sugar

1 Cup Water

¼ teaspoon lemon juice

Preheat oven to 300 degrees

To begin with start the syrup by putting the sugar and water in a sauce pan and slowly simmering for about 45 minutes.  Add the lemon juice when done.  (I usually get this ready and don’t turn it on until I place the baklava in the oven.  Then I turn this on and start the timer for both at the same time.

For the baklava use a large cookie sheet that has the sides.  Place 2 filo sheets on tray and coat with butter using pastry brush.  Continue this process until you have used half of the sheets.  When half of the sheets have been layered and coated with butter spread the walnut and sugar mixture evenly over the top of the sheets.  Cover with another layer of filo sheets until you have no more left making sure all have been coated with butter including the top layer.  Cut dough into pieces before baking.  I usually start on one corner and cut on the diagonal working to the opposite end of the pan the turn the pan and do the same the opposite direction so that dough looks like it’s in diamond shapes. 

Bake in hot oven for about 45 minutes or until lightly browned.  When done remove from oven and pour hot syrup over hot baklava then return to the oven for another 8-10 minutes or until golden brown.  Cool before eating.