DIY: How to Bind Your Own Books & Journals

I recently took a fine arts course in bookmaking and had to go through the entire process of making a book, from start to finish: writing, layout, printing, and binding. I was able to produce a slightly larger book because I had access to the correct printing tools, but you can easily create a small book of your own on letter size paper.

I won’t go into the technical aspects of bookmaking (i.e., InDesign, how to print booklets, etc.), but I will go over the basic steps needed to bind your own books! You can use this technique to make homemade notebooks and journals as well — they look beautiful and are so much more fun to write in when you’ve produced them yourself. And you can go crazy with selecting the perfect papers and creating your own covers.

(NB: This is a pretty detailed post, and I tried to include as much information and helpful instructions as possible in case you want to make your own books, notebooks, or journals. Feel free to just browse through the photos if you’re interested in getting a feel for it!)

Before you begin, you will need the following items. All of these can be purchased at an art supply store:*

1. Enough paper for your book, each sheet to be folded in half, of the proper grain direction
2. 2 sheets of slightly thicker paper (card stock works perfectly) for your flyleaf
3. Supplies for your cover: either a thick card stock if you want a softcover book, or book board and book cloth if you want to make a hardcover book.
4. Bookbinding thread (or, if you want to save money, a really thick, coarse thread)
5. Bookbinding needle (aka just a really heavy needle)
6. An awl for hand-punching holes (this is the one I use)
7. A bone folder (if you want to be a perfectionist; otherwise you could just use the edge of a pencil for folding and creasing)
8. An X-Acto knife for cutting, with replacement blades
9. A surface to cut on: a cutting mat is ideal, but a piece of cork board is an easy and cheap alternate
10. A good ruler
11. PVA glue
12. Glue brush
13. Waste paper to contain glueing

*I know some of the above items can seem daunting to find, and some of the terms confusing. They are really not! Binding a book is a very exact process, but you’ll get the hang of it quickly. You just need to pay attention to the details before you begin if you want the best results.

To make this a little less confusing, let’s discuss some basic terms for bookmaking.

• Signature: A signature is a booklet of “text” pages (which can be blank if you’re making a notebook) in your book. Each signature is folded, hole-punched with an awl, and sewn as one set — so you don’t need to sew each individual page, just each signature. If you look at spines of some books, you can see these page groupings (although not all books have them).
• Text block: All the signatures that make up the “text” pages of your book. Only two signatures are excluded from the text block: the flyleaves.
• Flyleaf: Fancy word for the first and last signatures of a book. The flyleaf doesn’t have writing on it, and its main function is to allow you to attach the cover (if a softcover, you the flyleaf is reinforced and becomes the cover; if a hardcover, the flyleaf is glued to the back of the cover). Generally, the flyleaf is a thicker paper, like a card stock. Open any hardcover book and you’ll see the flyleaves at the front at the back.
• Grain: All paper has a “grain direction” — one direction (long or short) will be weaker and easier to fold along than the other. I cannot stress how important grain direction is. If you want your book to lie flat and not pop open, you need to have proper grain direction. Most art papers will tell you the grain direction, otherwise you can test it for yourself: gently push against the long edge, and then short edge, of the paper as if you were going to fold it. Whichever edge gives you the least resistance is the way the grain runs — so make sure you cut your pages and structure your book so that you are folding along the grain at the center. The grain in your cover and flyleaves should also parallel the grain of the paper for the text block.
• Bookboard: A hardcover board used to make hard covers. You can find it in the bookmaking section of any art supply store. It looks tough, but you can hand cut it with an X-Acto knife by making lots of shallow cuts along the edge of a ruler.
• Bookcloth: Special cloth used to cover bookboard. Can be fabric or leather, and you can find many varieties online and in art supply stores. Also has a grain.

Here are some diagrams to explain all that (click to enlarge).

Basic grain direction:

Signatures (as viewed from the spine):

Flyleaf in a softcover book:

Flyleaf in a hardcover book:

Now that all the technical terms are explained, you can begin producing your notebook or journal. (Again, these same steps work for a printed book, but I won’t be covering them here.)

Above: I used a decorative flyleaf for my book.

1. Cut your paper, and assemble your signatures. Decide what size you want your book to be and make sure you account for the fold. For example, if you want each page to be 8×9″, each sheet of paper will be 16×9″. I would recommend no more than four large sheets per signature (so 16 pages in a finished book). If you are using thicker paper, you can do two or three sheets to make sewing easier. You should aim to have at least three signatures in your text block, in addition to your flyleaves — otherwise the book will look weird. Make sure your grain direction runs along the fold (as pictured in the first diagram for an 8×9″ book). Also cut your flyleaves at this point (the equivalent of two 16×9″ sheets if your book is 8×9″), and make sure the grain for those matches. Fold each group of signatures (and your flyleaves, separately) and cement the crease using your bone folder (or the edge of a pencil, but a bone folder is better).

2. Create a transfer paper. The transfer paper is a sheet of paper that shows you where to punch your holes for sewing, so that the holes align between signatures. The transfer sheet should be the height of your book . Fold in half lengthwise and keep folded. Widthwise, fold in half, then fold the ends in about 1/2-3/4 of an inch, then fold in half again. Unfold, and mark “holes” with a pencil as indicated. Lie your transfer paper flat on your cutting surface so that one long half is against the surface, and the other is perpendicular. Using your awl at a 45 degree angle (just estimate it), punch holes using the guide marks on the transfer paper. Unfolded, your transfer sheet should look like this, with the Xs indicating approximately where to punch holes:

3. Punch holes in your signatures. Use your transfer paper to do this: align the transfer paper inside each signature, making sure either the top or bottom is always aligned. Use your awl to punch through the transfer paper and all the pages of your signature at a 45 degree angle. Make sure you punch all the pages per signature at one time. Repeat for each signature and the flyleaves.

4. Measure your thread. Measure the amount of thread you need using this count: the height of your book (generous), times the number of signatures (including flyleaves), plus two. You can thread your needle by flattening some of the thread near one end with your bone folder, threading the needle, pushing the needle through the flattened area, and tightening.

5. You are reading to begin sewing! This is where it gets a little tricky, but the stitches are easy and completely manageable. First, you’ll be sewing on your cutting surface. Assemble your signatures in the correct order (the way you want your book/notebook to read), and then place your book, front cover side down, with the page edges facing towards you. Flip the top signature towards you, so that you are looking at the spine (note: this should be the last signature in the completed book — the back cover flyleaf). Always start with the back of the book and work your way to the front. In all of the following diagrams, you are looking directly at the spine of the book — which is what you should see while you are sewing.

6. Start from outside the signature on the right side and always pull the thread in the direction you are sewing. Push the needle through the first hole, then out through the second, and so on, until you reach the end. Pull the entire thread through, leaving a loose tail (about 3-4 inches) at the right side of the book. Flatten the signature with your bone folder.

7. Place the next signature on top of the first. This will be the second-to-last signature in your completed book, or the last signature of your text block. Now you will be sewing in the the opposite direction, back towards the beginning. Go through the first hole on the left, and out the second. Then, loop the needle under the section of thread that remains on the outside of the first signature you threaded. Go through the third hole, out the fourth, and repeat this process until you reach the right end of the second signature.

8. Tie a square knot to secure the first two signatures. This is pretty straightforward: right over left, then left over right. (So you’re basically just tying two regular knots.) Be sure to tighten the thread as much as possible and flattening the book with your bone folder before securing with the knot. Always work on on a flat surface while sewing, and try and keep the book as flat as possible, with the spine aligned (preferably at the edge of a table).

9. Add the third signature. For this signature, you will be sewing right to left again, as with the first signature. Go through the first hole on the left, out the second, and loop under the thread segment for the second signature only. Always, always, only loop under the thread for the signature directly under the one you are currently sewing. Repeat until you reach the left end of the signature, then tie a kettle stitch: push the needle towards the back of the book, going between the previous two signatures and before the final hole, and pull the needle out in the direction you are sewing (in this case, to the left). Pull the thread through to create a small loop. Loop the needle under the loop and pull straight up to tighten. (Again, remember to tighten all your thread and flatten your book with a  bone folder before this.) Repeat this step (with mild differences, depending on whether you are sewing to the right or the left) for all the remaining signatures. Here’s a slightly more detailed diagram of the kettle stitch:

10. Finish the last signature with two kettle stitches. Essentially, the last signature (which will be your front cover flyleaf) is added the same way as all the other text block signatures, except you will secure it twice with the kettle stitch. Trim the excess thread to about 1 inch, but no further (if having it stick out bothers you, carefully secure each bit of excess thread to the spine with a dab of PVA glue).

11. Once the text block and flyleaves have been bound with thread, add the covers to your book. There are many ways to do the covers, and you can get creative with them. Here, I’ll go over two very basic ways to do covers: softcover and hardcover, both with exposed spines (although it is fairly easy to modify so that the spines are covered). The initial diagrams I used to explain the role of the flyleaf can also be helpful in visualizing these two alternatives.

Softcover:

Notice that each flyleaf creates four pages within your book, and that the interior two pages of each flyleaf can be glued together to create a thicker cover. While you can elect to glue them directly together, it is more prudent to glue a piece of card stock between them as reinforcement, so measure out a piece the size of your book (slightly smaller so that the edges don’t stick out), keeping proper grain direction in mind. Slip a sheet of waste paper between your flyleaf and text block to catch runoff glue, and keep it from ruining your book. Then, apply glue directly to the entire card stock insert (not the flyleaf paper) on one side, and attach to the interior flyleaf page on the right (the left if you are doing the back cover). Smooth with your bone folder to avoid bubbles, and repeat with the other side of the card stock to create a softcover. Then, you’re free to decorate the cover however you like — applying a label usually looks nice.

Hardcover:

This is a bit more complicated because you need more materials, so I’ve drawn out the key steps (click to enlarge):

Essentially, you need to measure the size cover you would like out of the book board (again, be conscious of the grain). Remember to add a little extra length and height so that the cover hangs over the edge of the text block a bit — I recommend 1/8 of an inch per side. Don’t forget that you don’t want overhang on the edge with the spine — so you’ll add 1/8″ to the width, and 1/4″ total to the height of the book. Next, spread glue directly on the bookboard, and place on the cloth cover you would like for the book, keeping the grain lined up. Be sure to smooth out immediately with your bone folder. Cut about a 3/4″ around the edge of the bookboard, and then cut off the corners as marked in the diagram. Before measure the 45 degree angle, leave a bit of edge the thickness of the bookboard (you can use a piece of scrap bookboard to do this). Glue each edge of excess cloth onto the back of the bookboard — place glue directly onto the back of the cloth and stand the bookboard up to press the edge in before folding the cloth over. Secure with a bone folder. Do two opposite edges first, then the next set, being carefully to glue the corners in. Repeat to create the back cover. Secure the hard cover to the flyleaf by applying glue directly to the first page of the flyleaf (remember to use waste paper) and pressing the cover onto it. Smooth out imperfections with your bone folder, and repeat for the back cover. Add a label to your front cover (or not), and you’re good to go!

Congratulations, you’ve just made a book!

Whew, okay — I think that’s it in terms of the technical process. To expedite the process of hand making gorgeous notebooks, journals, and personal books (all of which make great gifts, by the way), here are a few tips and tricks to keep in mind:

• Be precise. Try not to skip the little steps — these are what truly make your book look well done. Specifically: pay attention to cutting precisely, grain direction, tightening your thread constantly, pulling in the direction you are sewing, and ALWAYS using your bone folder to flatten paper.
• Be creative! Above is the basic formula for bookbinding, but experimentation makes it great. Use an art paper for your flyleaf (or, if you’re doing a hardcover, cut art paper to the size of your flyleaf, place it inside the flyleaf, sew it into the book, and glue to the interior pages of the flyleaf). Experiment with different ways to design your cover — labels, collage, etc.
• Learn how to cut properly. When you’re hand cutting anything, always, always cut towards yourself. Stand up to give yourself leverage, and hold your ruler firmly in place as you cut against it.
• Take your time. Sure, bookbinding can take a while. But its kind of like knitting (or, at least I assume so) — its relaxing as a result. This goes hand-in-hand with being precise.
• When it comes to glue, thinly and quickly cover the entire surface you are applying glue to. Start at the center of the surface and work your way out with a brush to get an even coating.
• Quality of materials will make a big difference in the final product — especially the paper you use.
• Don’t hesitate to reach out to me in the comments if you have any specific questions!

Turtle Thumbprint Cookies

Turtles — although slightly misleading in name — have always been one of my favorite chocolates, but I haven’t had one in years. I’m a huge fan of caramel, chocolate, and pecans, and turtles have all of these wrapped in one delicious bite. So when I found this recipe for turtle thumbprint cookies on Handle the Heat (an AWESOME food blog — seriously, go check it out), I knew I had to try it.

Although there are a lot of steps in the recipe, it’s actually pretty easy: the cookies have a bunch of components, but all are super simple to make: the dough comes together fast, and the caramel filling uses pre-made caramels, so it’s just a matter of combing with cream and melting. The only change I would recommend is the method for piping the chocolate drizzle on top: you don’t need to use a pastry bag of any kind — just dip a fork in the melted chocolate and shake it over the cookies (on a parchment paper, of course). It sounds like a weird method on paper, but, trust me, it works.

The result is delicious, and these disappeared right away. Despite having a lot of sweet components, the recipe is well-balanced and not overwhelming. The cookie is actually pretty neutral (in terms of sweetness), so it’s a good base for the gooey caramel and chocolate drizzle, as well as the crunchy pecans. If you’re a fan of turtles — or just plain awesome cookies — give these a try! If I can make them (and I’m terrible at baking cookies), these are pretty much foolproof.

Here’s the recipe, slightly modified, via Handle the Heat:

Ingredients

For the Cookies:

• 1 stick unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 large egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1 cup pecans, finely chopped (NB: I found that I needed a little extra, so keep that in mind)

For the Caramel Thumbprint:

• 16 unwrapped caramel squares
• 3 tablespoons whipping cream
• Fleur de sel, or other flaked sea salt, for sprinkling, optional

For the Chocolate Drizzle:

• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon coconut oil or shortening

 

Directions

For the cookies:

1. In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well combined and fluffy. Add in the egg yolk, milk, and vanilla extract. Reserve the egg white in a separate container, cover, and refrigerate until ready to bake.
2. In a medium bowl whisk together the flour, cocoa powder, and salt. Gradually add the flour mixture to the butter mixture and beat just until combined. Cover the dough and refrigerate for 1 hour or overnight, or until the dough is chilled and firm.
3. Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
4. Lightly beat the reserved egg white. Shape the dough into 1-inch balls. Dip each ball in the egg white, then roll in the pecans, pressing lightly to coat well. Place on the prepared baking sheet. Lightly press down the center of each ball with your thumb.
5. Bake for 12 to 13 minutes, or until set. Set the baking sheet on a cooling rack and let cool until just warm.

For the caramel:

1. While the cookies are baking, combine the caramel squares and cream in a small saucepan set over low heat. Cook, stirring often, until the caramels are melted and the mixture is smooth.
2. When the cookies are warm, press down the center of each cookie again with your thumb or the opposite end of a wooden spatula. Spoon about a 1/2 teaspoon of caramel into each thumbprint. Sprinkle the caramel with Fleur de sel to taste. Let cool completely.

For the chocolate drizzle:

1. In a small heat-safe bowl, heat the chocolate chips and oil in the microwave for 1 minute. Stir until smooth. Using a fork, dip the tips of the fork into the chocolate and shake the chocolate out over the cookies. Make sure to use a layer of parchment paper to catch the excess chocolate. Let the chocolate set before serving or storing in an airtight container for up to 3 days.

Momofuku Milk Bar’s “Crack Pie”

For those of you who have never experienced Momofuku (literal meaning: “Lucky Peach”) in New York City, don’t miss out on it next time your in town. It’s one of my friend’s favorite restaurants (the restaurants are noodle bars but also serve lots of other goodies), so I inevitably stop there every time we spend time in Manhattan. And the only thing that’s better, really, than the noodle bar is their dessert shop — or, the Momofuku Milk Bar (fun fact: there’s also one in Toronto, along with six locations in New York).

Everything they serve is literally addictive. (Hence, the name “Crack Pie” for one of their bestselling pies). They sell cookies, cakes, pies, and fro-yo, all in unconventional but AWESOME flavor combinations — this is not your typical bakery! Christina Tosi, the brilliant chef/mastermind behind Milk Bar is definitely doing something right.

Milk Bar’s “Crack Pie” is difficult to describe: it is composed of an oat cookie crust and the filling is made with butter, brown sugar, and powdered milk — so it’s essentially a creamy, buttery filling, but doesn’t taste too caramelly. Take my word for it, though: it’s delicious, and very rich. It also stores well, aka it’s perfect for holidays. When I saw the recipe posted on Bon Appétit, I knew I had to try making it myself — and it was very easy! There’s a bit of wait time in the fridge (for the filling to firm up), but otherwise it’s a very simple and straightforward recipe with simple ingredients. Anyway, I’ve posted it below:

Ingredients

Oat Cookie Crust

• Nonstick vegetable oil spray
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
• 5 1/2 tablespoons (packed) golden brown sugar, divided
• 2 tablespoons sugar
• 1 large egg
• 3/4 cup plus 2 tablespoons old-fashioned oats
• 1/2 cup all purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon (generous) salt

Filling

• 3/4 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 tablespoon nonfat dry milk powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
• 6 1/2 tablespoons heavy whipping cream
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

Directions

Crust

1. Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
2. Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Filling

1. Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. Can be made 2 days ahead. Cover; keep chilled.
2. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Enjoy!

White Chocolate-Dipped Biscotti

This post is a little overdue, given that I’ve been hoarding these photos since Christmas….but I figured they’re just as appropriate now, given my current location in Italy (which, actually, has been rather lacking in biscotti…)

Honestly, these biscotti are delicious any time of year, and the white chocolate gives them that extra kick of sweetness. I’m not even a huge fan of biscotti (seeing as I have a major sweet tooth), but these are killer. And so easy to make!

This recipe is from Giada and is a version of her traditional biscotti with a Christmas spin. If you don’t have white chocolate on hand or prefer your biscotti plain, you can easily skip the dipping part of the recipe. See below!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Sugar crystals, for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
3. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
5. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

Enjoy!

My Favorite Baklava

Hello, readers! Sorry it’s been a while. I’m in the midst of finals at the moment (read: procrastinating on my philosophy paper), but I’ll be able to catch up on all the posting I’ve missed soon…and thank you ALL for your lovely comments (and emails)! I read all of them — they really do make my day, and I promise I will try to respond to everyone as soon as I can.

Here I’m posting my favorite baklava recipe. This stuff is so good that my aunt was sneaking it out in napkins during our family’s annual Christmas party. If you’ve never been a baklava fan, I hope you still give this a try — it’s made with walnuts and rosewater (as opposed to pistachios and honey) and is divine when served cold so that the sugars all have adequate time to soak in. I’m a bit of a connoisseur of baklava — I’ve tried baklava at every restaurant I’ve been to that serves it, and nothing has even come close to this.

This is a Lebanese recipe, and you can find it buried in this ancient New York Time’s article (1989 what up), but I’ve also reproduced it below, with a few edits that really help simplify the process. Making baklava may seem intimidating, but I promise — it’s one of the easiest things you’ll ever do. You need to be patient and thorough, but otherwise no special skills are required! See my pointers below before you begin if you’re hesitant.

Some tips for making baklava:

• Make sure you butter thoroughly between every layer of phyllo. There is no such thing as too much butter! (Also, if you don’t use enough, the pieces will flake apart). Also be sure to give the corners special attention.
• Use a glass/pyrex dish — it makes baking and clean up super easy.
• Baklava stores at room temperature for days — just be sure to cover with aluminum foil/cling-wrap/etc.
• If you can’t find rose water, you can also substitute orange blossom water (although I don’t really see how that would be any easier to find). You can usually find both in specialty grocery stores like Whole Foods, etc. If all else fails, you can order online (I promise, it’s totally worth it).
• To thaw the phyllo dough, simply place it in the fridge the night before you plan on making the baklava. This will ensure that the sheets are not too brittle or too thawed, and will be easiest to handle! Sometimes they can still become a little flaky, though — not to worry! Just patch up the layers as best you can (with butter, of course) and the baklava will be just as delicious.
• Don’t be a perfectionist about clarifying the butter. It will taste the same in the end.

Ingredients:

For the syrup:

• 1 1/2 cups granulated sugar
• 3/4 cups water
• 2 tablespoons rose water

For the pastry:

• 1 pound unsalted butter
• 1 1/2 cups finely chopped walnuts
• 2 tablespoons rose water
• 1/2 cup granulated sugar
• 1 16-oz. package frozen phyllo pastry, thawed (should contain 2 separate rolls of pastry)

Directions:

1. To make sugar syrup, boil together sugar and water for about 2 minutes over high heat, being careful it does not burn or boil over. Just before removing from heat, stir in the rose water. Let cool slightly, then refrigerate until ready to use.
2. To make the pastry, first clarify the butter. Melt in a pan over gentle heat. Spoon off the milky froth that rises to the top and the solid residue that settles to the bottom. One pound of butter should yield about 1 1/2 cups clarified butter. You can pour the butter into a mug for ease of use later on.
3. Place walnuts and rose water in bowl of food processor and process in spurts until walnuts are minced. (The rose water helps keep walnuts from getting oily.) Add sugar and process briefly to mix well.
4. Preheat oven to 350 degrees.
5. Spread a sheet of plastic wrap or aluminum foil on a work surface. Open phyllo pastry and spread on the surface.
6. Using the clarified butter and a pastry brush or clean paintbrush, butter a 10- by 14-inch baking pan liberally, bottom and sides. Place one sheet of phyllo pastry in bottom of pan. Butter surface of pastry. Proceed with the remaining sheets, buttering each one, until you have used about half the sheets in the box (aka one package). The phyllo sheets may be somewhat crowded in the pan, folded up a little along the sides and at each end. Be sure to butter the corners of the pastry.
7. Distribute the walnut mixture over the pastry in an even layer.
8. Place the remaining phyllo sheets over the walnut mixture, again buttering liberally between each layer. When all the sheets have been used, cut the pastry with a sharp knife lengthwise into strips about 1 inch wide, then on the diagonal to make diamonds. Be sure to cut right down through to the bottom of the pan. Pour any remaining clarified butter over the top of the pastry.
9. Place in oven for 30 minutes, then raise temperature to 425 degrees and bake an additional 10 minutes, or until pastry is puffed and golden brown on top. Remove from oven and immediately pour cold syrup over hot pastry. Set aside to cool to room temperature before serving.

Let me know if you end up trying this recipe — it’s one of my favorites, and I’ve made it more times than I can count. If you like Middle Eastern/Greek food or simply awesome pastry desserts, you’ll love this stuff. (And sorry I don’t have more photos of the actual process…I realize in retrospect that would have been helpful for this recipe.)

Also, I’ll be posting more in a week or so…look out for some more DIY and travel posts next!