Benden Baklava Recipe

How to make it

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• Mix butter and oil.
• Cut dough to shape of the baking pan by laying the pan on top of stacked leaves.
• Butter the inside of the baking dish.
• Gently place one leaf of dough into the pan, fitting carefully along the bottom of the pan.
• The leaves are very fragile. so fold to pick them up, and unfold when in place in the pan.
• Brush with butter-and-oil mixture.
• Repeat with 9 more sheets.
• Sprinkle 3 tablespoons of powdered nuts (with optional spice to taste) on tenth leaf.
• Open two more leaves of dough on top of nut mixture, buttering each in turn.
• Repeat with the nut mixture and two more leaves until all are used up.
• As soon as the last two leaves are used, brush the top with butter and oil.
• With a very sharp knife, score the top of the pastry lightly lengthwise into four, and then draw the knife diagonally to make lozenge-shaped portions.
• Bake in a 325 degree oven for 90 minutes.
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• Combine the next three ingredients in a saucepan.
• Cook until the sweetening dissolves.
• Boil for five minutes, or until a drop of it forms a soft ball when dropped into cold water.
• Remove from heat; stir in syrup.
• Cool.
• As soon as the pastry is baked, remove from oven and pour the sweet misture over it.
• Cool the pastry to room temperature.
• Serve.
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