"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baklava Recipe

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

Contributor:  
Contributor:  
Regina/ Pete Abate
Added: Wednesday, June 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
30 sheets of phyllo (9x13)
1c. butter, melted
1c. finely chopped or ground walnuts
1/2c. finely chopped or ground blanched almonds
2 tbsp. sugar
2 tsp ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves

Lemon-Honey Syrup:
1c. sugar
1c. water
1/2 lemon
2 tbsp honey

Directions:
Directions:
Brush the bottom of a 9x13 baking pan. Lay 10 sheets of phyllo in pan, brushing each sheet with melted butter. Mix nuts with sugar and spices and sprinkle half of this over phyllo. Drizzle with melted butter. Lay another 10 sheets of phyllo, brushing each with butter. Repeat with another layer of nut mixture and remaining phyllo.
Cut, without cutting through bottom layer, into diamond-shaped pieces. Bake in preheated moderate oven 350 for 1 hour. Finish cutting and allow Baklava to cool. Pour warm Lemon-Honey Syrup over.
To make Lemon-Honey Syrup: boil 1c. sugar, 1c. water and 1/2 of a lemon for 15 minutes. Remove lemon and add 2 tbsp honey. Stir.

Number Of Servings:
Number Of Servings:
20 diamonds
Personal Notes:
Personal Notes:
Mom's recipe for Baklava is the best. It melts in your mouth!!

 

 

 

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