QUOTE(cbd2cai @ Nov 29 2006, 11:29 AM)

Oh, no!!! Another poor sucker starting to get urges from filo dough??? I have a box in the fridge right now . . . trying to NOT convince myself to attempt baklava!!

Alright, suckers, I mean.. you can be my victims, I mean, innovators.

This one has got to be easier because of the shreddie filo, right??? Now, someone add on how you do the yummy chocolate dipping part... Otherwise, it looks easy, doesn't it?
Noorah's Kadayif recipeIngredients for Syrup:
3 cups white sugar
3.5 cups water
1 teaspoon lemon juice
Boil these together about 15 minutes, until a bit sticky to the touch. Cool off, then refrigerate until cold.
Ingredients for Baklava:
1 package (1 lb) filo dough called Kattaif (available in Middle Eastern market frozen section). It's the filo dough that looks like shredded wheat.
2 cups chopped walnuts
1 stick of butter
Thaw the dough according to package directions (overnight in fridge, then 2 hours at room temp). Separate the dough into 2 equal portions, pulling the strands apart gently by hand to make them fluffy. Put one part into the bottom of an ungreased 9 x 13 baking dish. Layer the 2 cups of walnuts on top. Add the 2nd layer of dough over the nuts. Press down a bit to pack it together. Thinly slice the stick of butter and layer the pats all over the top of the dough. Bake at 375 on middle oven shelf about 20 - 25 minutes, until golden.
Let the baking dish cool off for a few minutes, then pour the cold syrup all over the top of the whole thing. Seems best served at room temperature later in the day, or even the next day, after the syrup has soaked in.