Baklava - cooking recipe

Ingredients

3/4 lb. butter, cut into small pieces
1/2 c. vegetable oil
1 pkg. filo (struedel) dough
4 c. nuts (half almonds, half walnuts), ground

Preparation

Melt butter over low heat (do not brown) and skim off foam as it rises.
Remove from heat and let set for 2 or 3 minutes.
Use the clear yellow butter and discard the solids.
Preheat oven to 350\u00b0.
Stir oil into butter and brush the sides and bottom of a 13 x 9 x 2 1/2-inch baking pan.
Fold a sheet of filo in half crosswise and place in the buttered pan.
Press in and brush entire surface lightly with the oil and butter mixture.
Add another layer of filo, then butter, nuts and repeat until all filo and nuts are used.
A final layer of filo should be double (two folded sheets).
Brush all the remaining oil and butter over top. With a small, sharp knife, score the top of the pastry with parallel diagonal lines about 1/2-inch deep and 2 inches apart, then cross them diagonally to form diamond shapes.
Bake in the middle of the oven at 350\u00b0 for 30 minutes, then reduce heat to 300\u00b0 and bake for about 45 minutes longer or until golden brown.