"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Baklava Recipe

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

Sheriana Kasim, Vlore Albania/Ada MI
Added: Sunday, August 30, 2009


1 lb Phyllo Dough
1 lb Butter
2 lb Ground Pecans
2 Cups Sugar
2 tsp Orange Blossom Water

1 1/2 Cup Water
3 Cups Sugar
1 Tbsp Lemon Juice

Generously great 9x13 pan. Cut Phyllo sheets to fit in pan. Melt butter. Spread/Lay leaves in pan generously buttering every 3rd sheet, until you have 10 sheets in the pan.

Mix Pecans, Sugar, and Orange Water. Spread 1/2 of Pecan mixture over Phyllo dough, continue layers. Add remaining pecans, and continue. 5 more layers using remaining sheets and butter. When finished, cut diagonal sections and intersections to form diamonds.
Bake at 325 for 45 minutes or Bake at 250 for 2 hours until top is golden.

Make a syrup boiling sugar, water, and lemon juice until sugar is dissolved (15 minutes). Pour over baklava. Allow to set at least 4 hours before serving.




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