This baklava is different than classic style baklava but easier to make and equally delicious.
One pack of phyllo dough
2 – 1/2 stick butter (melted)
1/2 cup sugar
1/2 cup oil
1/2 cup flour
1 tsp baking powder
1 lb walnuts (chopped in a food processor)
3 – 1/2 cups sugar
3 cups water
2 Tbsp lemon juice (optional)
Make the syrup first. It needs to cooled before you pour it over baklava. It can be prepared ahead and kept in refrigerator.
In a medium saucepan combine sugar and water. Bring to boil, add lemon, reduce the heat to medium and simmer for 10 minutes. Cool.
Preheat oven to 350F. With a wire whisk mix eggs with sugar. Add oil and flour (mixed with baking powder). Add chopped walnuts, mix until all is blended.
Split the phyllo in two. Start placing first half of phyllo sheets into baking pan one at the time brushing each with melted butter. Pour the filling over layered sheets and then repeat laying the rest of phyllo. Brush the very top with butter, cut pastry in squares. Bake for 40 minutes.
Cool baklava for 5 minutes and than spoon over cold syrup evenly over warm baklava. Leave uncovered at room temperature until completely cooled and then transfer to refrigerator.
Pan size: 12″ x 12″