1 lb. filo dough or strudel leaves (available now in large supermarkets or Middle Eastern or Greek grocery stores)
1 lb. melted butter, rendered to clear on top
1 lb. chopped walnuts
1/2 c. sugar to taste (more or less)

SYRUP:

2 c. sugar
1 c. water
1 tsp. lemon juice

Bring sugar and water to boil; then simmer 10 minutes. Add lemon juice to prevent crystallization and let cool.

To obtain clarified butter simmer and allow to rest for several minutes. Remove foam. Impurities will remain at bottom.

Chop nuts; add sugar. Have it ready.

Unfold dough and be sure to cover with damp kitchen towel or cloth to prevent drying. Use 9 x 14 inch pan. Be sure to brush bottom and sides of pan with butter before spreading out first layer. (If the dough is too wide cut it to fit the pan or fold edges.) Brush each layer with butter as you place them. Continue until half the dough is used, about 12 layers.

Spread the nut mixture and continue to arrange the remaining dough buttering each layer as before. Butter the next-to-top layer well before carefully putting into place the last sheet of dough.

Cut pastry into diamond shapes and then butter each piece well. (Cut vertical lines 1 1/2 inch apart, then cut diagonally. To avoid complex geometry merely cut the pieces into squares.)

Bake in preheated 250 degrees for 1 1/2 to 2 hours until puffed and color slightly changes (watch carefully). Remove from oven and immediately pour cool syrup over hot Baklawa. Serve at room temperature. Keep covered in pan box or storage bowl in cool area or refrigerated. Makes approximately 50 pieces.