BAKLAVA: STRAIGHT FROM THE RECIPE BOOKS OF THE OTTOMANS
1 pound of coarsely ground walnuts
½ teaspoon of ground cinnamon
1 cup of breadcrumbs
4 sticks of unsalted butter, melted
16 sheets of phyllo dough
DIRECTIONS:
By Margaux Katz
1) Pre-heat oven to 350 F.
2) Take a medium sized dish and coat it with some of the melted butter.
3) Lay down 10 phyllo pieces (thawed, if they were frozen) in the medium sized pan and coat them with butter as well.
4) Combine the walnuts, cinnamon, and breadcrumbs in a separate bowl, then take some of the mixture (about ¼) and drizzle onto the buttered pieces in the pan.
5) Cover the first layer by covering it with 4 pieces of phyllo, then coat the new layer with butter and drizzle another ¼ of the nut mixture on top.
6) Repeat the step of putting on 4 more pieces of phyllo and more butter and another ¼ of mixture 2 more times.
7) Layer 10 pieces of phyllo on the last coat of the nut mixture, and brush each piece with the melted butter.
8) Cut the pastry into smaller sections, and stick into the oven for about 55 minutes.