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Baklava Recipe

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This recipe for Baklava, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Crocker
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (16-ounce) package frozen filo leaves, thawed
3 cups chopped pecans, walnuts, almonds
2 teaspoons ground cinnamon
teaspoon ground nutmeg
teaspoon ground cloves
1 cups melted butter
Honey Syrup



Honey Syrup:

1 cups sugar
1 cups water
2 tablespoons lemon juice
cup honey

Directions:
Directions:
PREPARE HONEY SYRUP: Heat sugar, water and lemon juice to boiling; stir until sugar is dissolved. Boil 5 minutes. Remove from heat; stir in honey.
PREPARE BAKLAVA: Mixed nuts and spices. Brush bottom and sides of jelly pan with some of the butter. Unfold filo leaves; cover with damp towel to prevent drying. Carefully separate 1 leaf; place in pan, folding edges over to fit pan, if necessary. Brush lightly with butter. Repeat 6 times. Sprinkle 1 cups of the nut mixture evenly over top. Layer 7 more filo leaves in pan, brushing each leaf with butter. Sprinkle with remaining nut mixture. Layer remaining filo leaves over nuts, brushing each leaf with butter. Heat oven to 350 F. With a sharp knife, cut pastry into 6 lengthwise strips, " deep and 1" wide. Make diagonal cuts across strips " deep and 2" wide. Pour remaining butter over top. Bake until golden brown 1 to 1 hours*. Place pan on wire rack; pour syrup over top. Cool cut along scored lines.

Personal Notes:
Personal Notes:
Alway bake until golden brown, at 1 hour it may burn.

 

 

 

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