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(Greek Pastry)

2 c. sifted flour
1/2 c. shortening
1 tsp. salt
1 egg and water to make 1/2 c.

Cut shortening into flour and salt until mixture looks
like corn meal. With a fork, blend the egg and water. Add to
dry ingredients, mixing until all dry ingredients are thorough-
ly dampened. Turn onto waxed paper. Knead 8 times. Roll into
ball and let rest 1/2 hour.

Filling for Baklava:
2 c. slivered almonds
1/2 c. brown sugar, firmly
1 c. melted butter or
1 tsp. cinnamon
1/2 tsp. nutmeg
Mix together all ingredients for filling. Divide pastry
into 4 portions. Roll out 1 portion very thin on a lightly
floured pastry cloth into a rectangle, 8 x 16-inches. Cut
rectangle in half to form 2 (8-inch) squares. Place 1 square
in bottom of 8 x 8 x 2-inch baking pan. Spread 2 tablespoons
of filling over this pastry. Place second layer of pastry on
top of filling. Roll out another portion of pastry as before.
Continue making layers of pastry and filling. Spread no
filling on the top layer of pastry.

Topping for Baklava (Syrup):
1 c. water
1 c. sugar
grated rind of 1 orange
grated rind of 1 lemon
Mix ingredients for syrup in saucepan. Boil 5 minutes.
Cut Baklava into 8 servings. Pour 3 tablespoons of syrup over
Baklava. Bake in a moderate 350 degrees oven for 35 to 40 minutes.
Serve remaining sauce (cooled) over the hot Baklava. Serves 8.

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