Lillian's Baklava

1 lb. filo dough (freezer section of grocery store)
1 lb. melted butter
1 bottle corn syrup

Filling:
1 lb. walnuts (chopped)
2 teaspoons sugar (or to taste)
3 or 4 drops orange blossom water (optional but worthwhile!)

Mix filling and set aside.

Butter a baking tray. Spread out filo dough on counter next to tray, cover with cloth to prevent drying. Place 12-15 sheets in bottom of pan, brushing lightly with butter every few layers.Tuck in loose ends. Spread nut filling evenly over filo. Place remainder of filo sheets over the nuts, continuing to butter them after every few layers.

Pour remainder of butter generously over the top. Set aside for half an hour or until butter is absorbed. Using a sharp knife, carefully cut into diagonal strips about 1 1/2 inches wide, then cut in the opposite direction making diamond shapes (rectangles are ok, too). Cut a brown paper bag the size of the tray, and place on top to prevent over-browning.

Bake in pre-heated 325 degree oven for 1 1/2 hours or until top is light golden brown. You may remove paper in last 10 minutes.

Remove from oven, pour syrup over pastry and let set.
Makes about 40 pastries that seem to keep forever. No need to refrigerate.

-Lillian Peters