Baklava

• 500 gr tiny crust
• 50 gr cooking oil

Filling 1

• 4 stiffly beaten eggs, creamed with powdered sugar
• 250 gr powdered sugar
• 250 gr margarine
• 150 gr crushed walnuts
• 150 gr dried grapes, put few hours in rum
• 100 gr rum
• 150 gr grits
• 1 baking powder
• 1 vanilla

Filling 2

• 4 stiffly beaten egg [B
• 4 Tbsp. sugar
• 300 gr crushed walnuts
• 1 vanilla
• lime juice

Filling 3

• 3 stiffly beaten egg
• 250 gr sugar
• 250 gr yogurt
• 250 gr chopped walnuts (fine)

Sherbet

• 4 cup sugar
• 5 cup water

Combine all filling's ingredients together.

Heat oven to 200 degrees. Grease a 12 x 12 x 1-inch pan. Count crusts. Cover bottom of pan with half of crusts greasing every second layer. Spread filling. Top with remaining crusts greasing every second layer. With sharp knife make 3 x 3 inch squares. Gently diagonally cut squares. Bake 50 to 60 minutes until light brown. Cool thoroughly.

Cook sherbet until bubbly and continue cooking for 5 more minutes Hot sherbet pour into cold BAKLAVA. Cool and serve.