Baklawa

Simple Syrup:

1. Boil sugar (2 cups) and water (1 cups) about 15 minutes. Add lemon juice (1 tsp.) and Mazahar (1 tsp.) while boiling. Remove from fire and set aside to cool.
2. If candy thermometer is used, syrup is ready at 125 degrees.

Rendered Butter:

1. Place butter (2 lbs.) in saucepan. Cook slowly on low heat until clear, about 30 minutes, stirring occasionally. Let stand about 30 minutes. Strain into jar, leaving sediment in pan.

Baklawa Rolls:

1. Grind or use food processor for walnuts (1 lb.) fairly fine, mix with sugar (1/4 cup) and set aside.
2. Lay fillo sheet pile on table. Take each sheet, separate and brush with melted butter, repeating until you have 4 layered sheets.
3. Spread 1/2 cup of the nut mixture in a line along the bottom of the dough and start rolling, not too tight, until you have a long roll.
4. Move rolls to buttered baking pan (size will vary - whatever you have) that has sides and brush top of roll with butter.
5. Repeat until all of the dough is gone.
6. Cut the rolls into diagonal pieces, using a sharp knife.
7. Score them deeply without separating the pieces.
8. Bake in 400 degree oven until browning starts, then turn temperature down to 350 degrees.
9. Bake for 15 more minutes or until golden in color.
10. Remove from oven and let stand 5 minutes.
11. Pour cooled syrup over rolls until syrup is used up. Best to make a couple day ahead.
12. Keeps for a couple weeks in airtight container.