"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Authentic Greek Baklava Recipe

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

Contributor:  
Contributor:  
Karen Pingree
Added: Wednesday, September 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c finely ground walnuts
2 c finely ground almonds
4 Tbsp sugar
1/2 tsp cinnamon
3 Tbsp melted butter
Phyllo dough

Directions:
Directions:
In a medium bowl, mix nuts with sugar and cinnamon. Butter a 9"x13" pan with a brush. Layer 8 sheets Phyllo brushed with melted butter between each layer. Sprinkle with a thin layer of nuts, layer buttered Phyllo sheets, butter and nuts until nuts are gone. Top with 3 layers of buttered Phyllo. Chill at least 1/2 hour. Slice BEFORE baking. Bake at 325. Lightly mist top layer before baking. Bake until golden brown (1/2 hour to 1 hour). In medium pan, bring all glaze ingredients to a boil, stirring until sugar dissolves. Simmer 10 minutes. Cool. CAREFULLY drizzle over the top of bars after they have cooled about 5 minutes. Let bars sit at LEAST 3 hours or overnight. Keep refrigerated.

Personal Notes:
Personal Notes:
One of the ladies I visit teach is married to a Greek man who truly celebrates his heritage. They made this for the holidays and I had to rush home and make more. I LOVE nuts!!! You have to be careful when handling the Phyllo. It dries out quickly, so keep it covered with waxed paper or a damp cloth.

 

 

 

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