Baklava

Combine sugar and water in a saucepan.

Stir over low heat until sugar is dissolved.

Boil gently for 5 minutes.

Add lemon juice; stir.

Boil for 5 minutes.

Set aside.

Sift flour in a large bowl.

Make a hole in centre.

Add eggs, oil salt, lemon juice and water. Blend well.

Make a medium stiff dough. Knead for 5 minutes or until smooth. Let stand covered for 5 minutes.

Roll and cut dough into 20 pieces.  Shape into balls. Cover balls with napkin. Roll each ball out as thin as tissue paper with rolling pin ( or a smooth round, stick).

Sprinkle with starch each time while rolling.

Pack first 10 rolled sheets on top of another sprinkling with starch between sheets.

Set aside.

Repeat the same with the remaining balls.

Place first pack in an ungreased round baking pan 38-40cm in diameter, 5cm  deep, one by one.

Brush off starch while spreading sheets (if same size baking pan is not available use any other, but trim pastry layers to fit into your pan).

Spread crushed walnuts over pastries.

Place other half in the same manner.

Trim overhanging edges with a knife to fit layers into baking pan.

Use trimmed layers evenly.

Cut layered pastries into 4-5cm squares oblongs or triangles.

Pour heated butter over pastry.

Bake in a moderate oven for 50 minutes or until golden brown.

Remove from oven. 

Pour cold syrup over hot pastries.

Cover and cool.

Serve cold

Ingredients Sugar  Water  Lemon Juice  All-purpose flour  Eggs Oil Salt Lemon juice Water  Starch Walnuts Butter or margarine

Measure 2 cups 2 cups 2 teaspoons   4,5 cups 2 medium size 1 tablespoon  1,5 teaspoons  1,5 teaspoons  1/3 cup 2/3 cup   2 cups 2 cups