BAKLAVA

For the Filling:
75gr. sehhed walnuts, pistachio nuts or almonds
1tbls caster sugar

For the Pastry:
125gr. stron Plain White flour
125gr. self-raising flour
1 egg
150 ml warm water
1 tsp salt
100gr wheat starch
250gr. butter, melted
a smAll Cube of bread

For the Syrup:
375gr. caster sugar
250 ml water
1 tbsp lemon juice

How to Cook:
Grease a 25gr baking dish with a little melted butter. To prepare the filling crush the walnuts and mix with the sugar. If ou are using pistachios or almonds,blanch for 1 minute, remove the skins and when thoroughly dry crush and mix with the sugar. To make the pastery, sieve the flours into a bowl, make a hollow in the middle and add the egg, water and salt. Prepare a soft dough by drawing the flour into the middle and mixing well. Knead on pastry board or marble slab for 15-20 min., repeatedly pressing outwards with the heel of your hand to stretch the dough, and then folding it over. If it sticks to your hand, dredge with a very little flour but it's better if you can avoid it.
The dough is ready when, holding it at one end, you can lift it and it stretches without breaking. Divide into 20 pieces, and allow to rest for at least 1 hour, and preferabley 2-3 hours, on a floured board under two layers of damp cloth.
Roll out each piece of dough into a very thin yufka, sprinkling wheat startch on both sides. Remove excess with a pastry brush. Layer half the yufka or sheets of filo in the baking dish, brushing each layer with a very little melter butter.Spread the filling on the pastry, then cover with the remainder of the yufka, buttering each layer lightly as before. Cut the baklava into small squares or diamonds with a sharp knife, wiping the blade after each cut so that it doesn't stick.
Put the remaining butter and the bread in a pan and heat gently. When the bread becomes
pale yellow and hardens (it must not become golden), remove from the heat. Skim off any
scum, and leave until the sediment settles. Pour the clear butter into another pan and wait until it cools sufficiently to be bearable to the fingertip. Now gently pour the butter over the baklava leaving no parts to dry. To allow the layers to absorb it, leave to stand for 30minuters at room temprature.
Then bake for 35 min. in a preheated oven at 200degrees celcius. Shortly before removing the baklava from the oven, prepare the syrup. Heat the sugar, water and lemon juice in a pan, stirring until the sugar melts. When the syrup begins to boil, lower the heat, cook 2 min. then remove from the heat. Allow to rest for 5 min. Take the baklava out of the oven and allow to rest 5 min., then pour the syrup over it, leaving no area uncovered. Cool and serve the baklava in the baking dish.