Divide dough into 8-10 pieces. Spread starch on it and roll out as thin as possible. Place half of it into a pan, pouring margarine on each layer. Spread walnuts evenly on it and place the remaining layers with margarine between one upon the other. Cut into squares. Pour the remaining margarine evenly on the baklava. Bake in medium hot oven for about an hour.
In the meantime put sugar in a saucepan, cover with water, add one tablespoon lemon juice and boil to a heavy syrup. Pour it upon the lukewarm baklava, a little at a time, so that baklava absorbs the entire syrup. Serve cold.
It is true that the Assyrians in the 8th century created baklava, The Roman seamen and merchants traveling east asia discovered the delights of Baklava. They brought the recipe to Anotalia. The Turks' major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. In fact, the name "Yaprak" was coined by Turks, which means "leaf" in the Turkish language. In a relatively short time, in every kitchen of wealthy households in the region, trays of baklava were being baked for all kinds of special occasions.
Baklava is a complex, layered dessert made with paper thin sheets of Yaprak dough which have been buttered and layered in a baking dish. Finely chopped walnuts or pistachios are layered between the sheets of pastry, which are baked and soaked in a solution of sugar and either lemon juice or honey and spices with rosewater. In Turkish cuisine it is typically then cut into triangles, squares or diamonds and served. Also, in Turkish cuisine, the baklava sheet is rolled and cut into circular slices.As with any food, there are regional variations in the recipe with the most common ones being the syrup recipe and whether or not it contains honey.
If layering in a baking dish, layer and butter a dozen phyllo sheets, then top with a mixture of ground nuts and a little sugar (and cinnamon, for variation, if desired). Walnuts or pistachios are used most often sometimes with a combination of almonds, and pecans. After the nut mixture has been spread evenly across the phyllo, layer and butter the remaining dozen phyllo sheets. Before baking, cut baklava with a sharp knife into diamonds (traditional in Lebanese cuisine) or squares.
If rolling, butter 5 individual sheets of phyllo, then place nut mixture along 1 side of the phyllo and proceed to roll up like a tight log. Once rolled, cut the log on the diagonal into about 12 to 13 pieces. Do not cut all the way through until after the baklava is baked. For easier handling, the logs can be frozen for 10 to 15 minutes to firm them up.
Whether using the pan or rolled technique, the procedure is the same after the baklava is baked. Pour on the syrup (equal parts sugar and water boiled to a syrup consistency and then mixed with either a small amount of lemon juice or honey, cinnamon and cloves). Stays fresh and freezes well.