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1
Clarify the butter in a heavy saucepan or possibly skillet in the following fashion: Heat the butter slowly over low heat without letting it brown, skimming off the foam as it rises to the surface.
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2
Remove the pan from the heat, let it rest for 2 or possibly 3 min, then spoon off the clear butter and throw away the milky solids at the bottom of the pan.
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3
Preheat the oven to 350 degrees and stir the vegetable oil into the clarified butter.
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4
Using a pastry brush coat the bottom and sides of a 13 by 19 by 2 inch baking dish with about 1 Tbsp.
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5
of the mix.
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6
Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish.
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7
Press the pastry flat, fold down the excess around the sides and flatten it against the bottom.
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8
Brush the entire surface of the pastry lightly with the butter and oil mix, and lay another sheet of filo on top, folding it down and buttering it in a similar fashion.
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9
Sprinkle the pastry proportionately with about 3 Tbsp.
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10
of walnuts.
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11
Repeat the same procedure using two sheets of buttered filo and 3 Tbsp.
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12
of the pulverized walnuts each time to make 19 layers in all.
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13
Spread the 2 remaining sheets of filo on top and brush the baklava with all of the remaining butter and oil mix.
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14
With a small, sharp knife score the top of the pastry with parallel diagonal lines about inch deep and 2 inches apart, then cross them diagonally to create diamond shapes.
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15
Bake in the middle of the oven for 30 min.
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16
Reduce the heat to about 300 and bake for 45 min longer, or possibly till the top is crisp and golden.
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17
Syrup:Meanwhile, make the syrup.
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18
Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat till the sugar dissolves.
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19
Increase the heat to high and, timing it from the moment the sugar boils, cook briskly, uncovered, for about 5 min, or possibly till the syrup reaches a temperature of 220 on a candy thermometer.
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20
Remove the pan from the heat and stir in the honey.
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21
Pour the syrup into a bowl or possibly pitcher and set aside.
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22
When the baklava is done, remove it from the oven and pour the syrup over it.
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23
Cold to room temperature, and just before serving, cut the baklava into diamond shaped serving pcs.
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24
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