I made thirty squares in a 12 x 18 inch pan
Although I used 2 packages of filo dough, I think 1 pound would have
been better. Also I used a pound of whipped unsalted butter, but that
can be reduced. After laying and buttering half the sheets, add a quart
of mostly pistachios with some walnuts if you need more.
Pile on the
rest of the leaves and butter. Score it in squares. Bake about half an
hour, then reduce the temp and continue until it browns. While still hot
add COLD syrup so the baklava will absorb it. I used about a pound of
raw cane sugar and a little water and a couple ounces of rose water.

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