"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

BARS/Baklava Recipe

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This recipe for BARS/Baklava, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Rockas
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. filo dough
1 1/2 lbs. walnuts, chopped
1 1/4 lbs. butter, clarified
1/2 cup sugar
1 T. cinnamon
1 t. nutmeg
cloves (just a little), ground
Syrup:
4 cups sugar
2 cups water
1 T lemon juice

Directions:
Directions:
Mix sugar, cinnamon, nutmeg and cloves with the nuts.

Put 10 pieces of filo in bottom of large baking pan. If there is any excess edge, fold it in. Sprinkle bottom layers with nuts, lay 2 sheets filo, lay on nut mixture, keep layering to top. Place 10 sheets filo on top.

Cut in long strips, then into diamond shapes.

Heat butter to clarify, then let it get REAL hot. If it gets burnt pieces in it, strain it out. Butter must be very HOT. Pour butter over Baklava. Bake in 300 oven for 45 minutes to 1 hour. Adjust temperature if needed for browning.

SYRUP:

Cook sugar and water to syrup stage then add lemon juice. Make syrup FIRST and let cool. Baklava and syrup
CANNOT BOTH be hot. Pour syrup over HOT Baklava. Don't cut until the next day.

 

 

 

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