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Title: Benden Baklava
Yield: 1 Servings

Ingredients

     12 oz melted clarified butter or
           -fat
      4 oz oil
     32 oz pulverized nuts
     40    leaves of flour-water dough
           -stretch; ed to paper thines
     12 oz granulated sugar
    1/4 oz strained citrus juice
      6 oz water
    1/4 oz sweet syrup

Instructions

Mix butter and oil. Cut dough to shape of the baking pan by laying the pan
on top of stacked leaves. Butter inside of baking dish. Gently place one
leaf of dough into pan, fitting carefully along the bottom of the pan. The
leaves are fragile so fold to pick them up and unfold when in place in the
pan. Brush with butter-oil mixture. Repeat with nine more sheets. Sprinkle
3 tablespons of powdered nuts on tenth leaf. Oprn two more leaves of dough
on top of nuts buttering each in turn. Repeat with the nuts and two more
leaves until all are used up. As soon as the last two leaves are used brush
the top with butter an oil. With a very sharp knife score the top of the
pastry lightly lengthwise into four and then draw the knife diagonally to
make lozenge-shaped portions. Bake in 325 degress oven for 90 minutes.
Combine the next three ingredients in a saucepan. Cook until sugar
dissolves. Boil for five minutes or until a dropof it forms a soft ball
when dropped in cold water. Remove from heat; stir in syrup. Cool. As soon
as the pastry is baked remove from oven and pour the sweet mixture over it.
Cool the pastry to room temperature. Serve.
Posted to MC-Recipe Digest by Cynthea on Mar 21, 1998

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