"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Baklava Recipe

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

Contributor:  
Contributor:  
Robin Gordon
Added: Wednesday, November 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of sugar
1 cup of water
3/4 cup of honey
2 tbs of brandy
1 tbs of fresh lemon juice
1 (3") stick of cinnamon
12 cups of finely chopped pecans (3 lbs. shelled)
1 cup sugar
1 tbs ground cinnamon
1 tsp of ground cloves
1 (16 oz.) package of frozen phyllo (FILO) dough, thawed
1 lb. of unsalted butter, melted

Directions:
Directions:
Directions

Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Immediately remove from heat; cool syrup completely.

Combine pecans and next 3 ingredients, stirring well.

Cut phyllo sheets in half crosswise; cover with plastic wrap.

Brush 2 (13 x 9 x 2 inch) baking pans with melted butter. Place 8 phyllo sheets in 1 pan, brushing each sheet with butter; top with 2 cups of pecan mixture.

Place 3 phyllo sheets over pecan mixture, brushing each sheet with butter; top with 2 cups of pecan mixture. Repeat with 3 more phyllo sheets and 2 cups of pecan mixture; top with 6 phyllo sheets, brushing all but the top sheet with butter. Repeat procedure with remaining phyllo sheets, butter, and pecan mixture in second pan.

Cut layers diagonally into 3/4 in. diamonds; gently brush with remaining butter.

Bake at 300 degrees for 1 hour. Remove from oven and pour syrup evenly over baklava. Cool completely in pans on wire racks.

Cut again diagonally; remove from pans, and store in airtight containers at room temperature. Yield: about 10 dozen.

Number Of Servings:
Number Of Servings:
10 dozen

 

 

 

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