Paklava (Tertanoush) -Sima Piligian

Dough:

 * ½ cup heavy cream
 * ½ cup veg. oil
 * 2 eggs
 * 2 tsp. B.P.
 * 1 cup water
 * ½ tsp. salt
 * 1 level tbsp. Sugar
 * 5 full cups flour

Nut Mixture:

 * 1 lb. chopped walnuts
 * 1 tsp. cinnamon
 * 2 tbsp. Sugar

Directions

 * 1) Mix together above dough ingredients.
 * 2) Roll into walnut size balls.
 * 3) Should make 55 balls.
 * 4) Place on floured wax-papered trays. Cover trays with dish towel so they won't dry out. Let rest one hour.
 * 5) Roll out 5 balls, one at a time. Sprinkle with cornstarch. Top each rolled out ball with cornstarch, stacking on top of one another.
 * 6) Spread shortening on round l6"xl6" pan.
 * 7) Roll out stacked dough into one big round circle 16"x16".
 * 8) Place on bottom of pan. Sprinkle a layer of nut mixture on dough.
 * 9) Continue rolling out balls, stacking 10 until all rounds have been used up.
 * 10) Do not place nuts on top and final layer of 10 rounds. Cut into diamond shaped pieces.
 * 11) Melt 1½ lbs. shortening and 1 cup vegetable oil.
 * 12) Heat until very hot but not smoking.
 * 13) Cut a circle of brown paper (a bag) and place on top of unbaked paklava.
 * 14) Put into preheated oven just long enough to heat pan. Pour heated shortening and oil mixture between the cut sections of paklava.
 * 15) Place brown paper on top again and bake at 400F for about one hour or until golden brown.
 * 16) Take out of oven and remove brown paper and place a Cheese cloth on top and drain the fat out.
 * 17) The idea of the Cheese cloth is so the paklava won't fall out of pan.
 * 18) After draining, place tray on an angle to drain additional fat out.
 * 19) Leave Cheese cloth on top. soak up fat with paper towels.
 * 20) Let baked paklava cool. After cooling, pour syrup mixture on top.