2 c. med. chopped walnuts (or pistachio nuts)
1 c. sugar
1 tbsp. rose water
1 lb. filo dough
1 lb. drawn butter
1 Basic Syrup recipe

Combine nuts, sugar and rose water. Take two filo sheets and brush lightly with drawn melted butter. Place 3 to 5 tablespoons of mixture along wide edge. Roll, as in jelly roll and place close together on buttered 10"x14" pan. Brush tops with butter. Cut diagonally into 2" to 3" lengths.

Bake at 300 degrees until golden brown. Remove from oven. Spoon cold syrup over each piece until saturated. (This takes about 3 applications of syrup per piece.)

VARIATION: Filo dough may be spread in a buttered 10"x14" pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2" to 3/4" layer. Then continue layering buttered filo on top. Cut in diamond shaped pieces. Bake at 300 degrees for 1 hour or until golden brown. Then pour cold syrup over baqlawa, being sure the dough is well saturated.

SUGAR SYRUP:

This syrup will keep well if stored in an air tight jar. When used for sweetening pastries it should be cold and poured over very hot pastry, otherwise it will not penetrate the pastry.

Makes 3 cups. 1 1/2 c. water 1 tbsp. lemon juice 1 tsp. rosewater or orange blossom water

Dissolve sugar in water, add lemon juice and bring to the boil. Skim the foam from the surface and continue to boil, stirring occasionally until syrup thickens slightly, approximately 10 minutes. Add the rosewater or orange blossom water towards the end of the cooking time. Stand syrup to cool.

VARIATIONS:

A thicker syrup can be made by further vigorous boiling.

For a thinner syrup, add more water and re-boil a little longer.