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with vegetable oil and begin to stretch it. First life the dough with the back of your hand to pull from the center out toward the edge of the table. Work like this all the way around the table little by little. Pull the dough out thin enough so you can read a newspaper through it. Cut the thick edges off with kitchen scissors. Let the thin sheet of dough dry on the table about 10 to 15 minutes (a little longer if the weather is damp), until it is somewhat like parchment.
Whether you use your own pastry or bought pastry, the directions for Baklava proceed as follows:
Baklava
Divide the strudel dough into 6-8 layers. Brush all with melted butter, then start layering in a jelly roll pan. Use one cup finely chopped blanched almonds or pistachio nuts and build layers of dough and chopped nuts, ending with dough on top. Brush the top layer with melted butter and beaten egg, and bake the baklava for 35 to 40 minutes until golden brown. Chill. To serve, cut into serving pieces and pour 2 cups warm boney over all.
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