"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for BAKLAVA, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenda Heizer
Added: Saturday, December 20, 2008


3 c. finely chopped walnuts
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 c. butter or margarine, melted
1 pkg. ( 16 oz.) frozen phyllo dough, thawed

1 1/2 c. sugar
1 1/2 c. water
2 tbsp. lemon juice
3/4 c. honey

Prepare Honey Syrup by combining ingredients(see above) in a saucepan. Heat to boiling and sugar is dissolved. Continue to boil for 5 minutes. Remove from heat. Sir in honey. Cool.

Mix nuts and spices. Brush the bottom and sides of a jelly roll pan or a 9x13 pan with butter. Unfold phyllo dough, cover with a damp towel to prevent dough from drying out. Carefully separate dough and place 1 sheet in pan. Brush lightly with butter. Repeat 6 times.

Sprinkle 1 1/2 c. of nut mixture evenly over the top. Layer 7 more phyllo sheets in pan, brushing each sheet with butter. Sprinkle with the remaining nut mixture. Layer remaining phyllo sheets over nuts, brushing each sheet with butter.

Heat oven to 350 degrees. With a sharp knife,score pastry into diagonal cuts. Pour any remaining butter over the top. Bake until golden brown. ( Approximately 1 to 1 1/4 hours) Remove from oven; pour syrup over top. Cool. Cut along the scored lines.




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