Baklava

I don't know if baklava qualifies as a cookie or not but it is a fabulous dessert -one which will make your reputation as a cook all by itself. Set aside about one half-day to make it. Then wait for the raves This recipe was given me by Katina Xeros, the wife of the Richardson Symphony conductor when I chaired a Greek Dinner Party to benefit the Dallas Metropolitan Ballet Co.

Baklava

2 lb. finely chopped nuts (walnuts or pecans are my favorites)

2 lb. filo leaves ( found in freezer section of specialty grocers)

1 1/2 to 2 lb. clarified butter

1 cup sugar

1 1/2 tsp. cinnamon

Syrup (Make first and cool)

4 cups sugar

2 cups water

1 cup honey

juice of 1/2 lemon

Combine except honey. Boil 8 min. Add honey. Boil 7 min.

Remove filo from freezer the night before you plan to bake and leave in refrigerator overnight. Then remove from refrigerator 30 to 60 mins. before you are ready to assemble baklava. Add sugar to nuts. Mix well. Grease a large baking pan (as close as possible to size of filo sheets). Lay waxed paper on your working surface. Place defrosted filo on waxed paper; then cover with a slightly damp tea towel. This will prevent the filo from drying out as you assemble the baklava. Layer 10 good sheets of filo on bottom of baking pan, brushing each sheet lightly with butter. Sprinkle 10th sheet with the nut mixture. -Continue, brushing each sheet with butter and sprinkling evenly with nuts until you have only 10 good sheets left. Layer these 10 as you did the first 10. With a sharp knife, cut the top layers into diamond shapes. making the vertical cuts first, then cutting diagonally. Bake at 300° for 1 1/2 hrs. or until lightly browned. Cool 10 min. Tip pan to one side, pouring off excess butter. Pour syrup over and let stand overnight. Makes 72 pieces.