| How To Cook: |
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1. Melt butter. Place 1 sheet of Boerek pastry in well buttered 11- by 17-inch baking tin, and then spread with melted butter.
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2. Place second sheet on top of the first and butter again.
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3. Repeat until 6 layers of buttered pastry sheets have been built up, then sprinkle top sheet thickly with walnuts.
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4. Place the rest of the sheets one on top of the other, buttering each generously.
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5. When finished, cut into diagonal sections across the pan and cut intersecting diagonals to form diamonds.
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6. Bake in moderate oven (350°F) for 45 minutes. Excess butter may be drained off after baking.
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7. Cook sugar and water to syrup, add a few drops of lemon juice, and pour hot over cooled baklava. Serve cold.
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