Baklava

1. 1

   Using a shallow cookie sheet with sides that are the size of a pastry sheet, spread dough one sheet at a time, brushing each leaf thoroughly with butter.

2. 2

   When process is complete with 1 pound of phyllo, mix walnuts, sugar and mazzaher, and spread mixture over completely.

3. 3

   Cover with remaining pastry dough, being sure to brush each leaf with butter.

4. 4

   Using a small sharp knife, cut down lengthwise in 1 1/2-inch rows, then cut each row diagonally to make diamond shapes.

5. 5

   Bake at 200u00b0 for 1 1/2 hours until pale brown. Pour syrup over while pastry is hot.

No additional tips available.