Baklava
To make one 9 x 13 inch pastry:
3/4 pound butter (3 quarter pound sticks), cut into 1/4 inch bits
1/2 cup vegetable oil
40 pieces filo pastry, each about 16 long and 12 wide (thoroughly defrostedif frozen)
4 cups shelled walnuts (pulverized in blender or with a nut grinder)
Clarify the butter in a heavy saucepan or skillet in the following fashion:
Melt the butter slowly over low heat without letting it brown. Skim offthe foam as it rises to the surface. Remove the pan from the heat, let itrest for 2 or 3 minutes, then spoon off the clear butter and discard themilky solids at the bottom of the pan.
Preheat the oven to 350 degrees and stir the vegetable oil into the clarifiedbutter. Using a pastry brush, coat the bottom and sides of a 13 x 9 x 2-1/2inch baking dish with about 1 Tablespoon of the mixture.
Fold a sheet of filo in half crosswise, lift it up gently and unfold itinto the prepared dish. Press the pastry flat, fold down the excess aroundthe sides, and flatten it against the bottom. Brush the entire surface ofthe pastry lightly with the butter and oil mixture, and lay another sheetof filo on top, folding it down and buttering it in similar fashion. Sprinklethe pastry evenly with about 3 Tablespoons of walnuts.
Repeat the same procedure using two sheets of buttered filo and 3 Tablespoonsof the pulverized walnuts each time to make 19 layers in all. Spread theremaining 2 sheets of filo on top and brush the baklava with all of theremaining butter and oil mixture.
With a small, sharp knife, score the top of the pastry with parallel diagonallines about 1/2 inch deep and 2 inches apart, then cross them diagonallyto form diamond shapes. Bake in the middle of the over for 30 minutes. Reducethe heat to 300 degrees and bake for 45 minutes longer (or until the topis crisp and golden brown).
Syrup
1-1/2 cups sugar 1 Tablespoon fresh lemon juice
3/4 cup water 1 Tablespoon honey
While the baklava is baking, make the syrup. Combine the sugar, water andlemon juice in a small saucepan. Stirring constantly, cook over moderateheat until the sugar dissolves. Increase the heat to high, and timing itfrom the moment the syrup boils, cook briskly uncovered, for about 5 minutes(or until the syrup reaches a temperature of 220 degrees on a candy thermometer).Remove the pan from the heat and stir in the honey. Pour the syrup intoa container and set it aside.
When the baklava is done, remove it from the oven and pour the syrup overit. Cool to room temperature, and just before serving, cut into diamond-shapedserving pieces.