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Baklava Recipe

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This recipe for Baklava, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Calder Rose
Added: Tuesday, July 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 c. walnuts (1 16 oz. package), finely chopped
1/2 c. sugar
1 tsp. ground cinnamon
1 lb. phyllo dough
1 c. (2 cubes) butter, melted
1 12 oz. jar honey

Directions:
Directions:
Grease a 9x13 dish. In a large bowl combine walnuts, sugar and cinnamon until blended. Thaw phyllo dough according to package directions. Trim dough to fit in baking dish. Place 1 sheet phyllo in dish and brush with butter. Repeat to make 5 more layers of phyllo, brushing with butter after each layer of phyllo is placed. Sprinkle 1 cup of walnut mixture. Place 1 sheet of phyllo over walnut layer and brush with butter. Repeat to make at least 6 layers of phyllo, brushing with butter after each layer of phyllo is placed. Sprinkle 1 cup of walnut mixture over phyllo. Repeat this layering process two times. Layer remaining phyllo on top of last walnut layer. Brush top with butter. With a sharp knife cut just halfway through layers in a triangle pattern to make 24 servings (3 horizontal rows with 4 diagonal cuts per row to create 8 triangular servings per row). Bake at 300 degrees for 1 hour and 25 minutes, or until top is golden brown. In a small saucepan over medium-low heat, warm honey until hot but not boiling. Spoon hot honey over baklava while it is still hot (to absorb honey). Cool in pan on wire rack at least 1 hour. Cover and leave at room temperature before serving. To serve finish cutting through layers with sharp knife to create 24 triangle-shaped servings.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
To prevent phyllo dough from drying out, keep dough under a damp kitchen towel while assembling baklava.

 

 

 

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