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Baklava Recipe

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This recipe for Baklava, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melody Resnick
Added: Monday, December 11, 2006


2 lbs. walnuts
2 lbs. philo dough
1 1/2 lbs. margarine or sweet butter, melted
1/4 c. sugar
2 tsp. cinnamon

1 2/3 c. water
3 1/3 c. sugar
2 t. honey
1/4 lemon, including rind
1 tsp. or more vanilla

Defrost philo dough in fridge 8-10 hrs. and also min. of 1/2 hour on counter before use.

Put syrup ingredients, except vanilla, in a pot and bring to a boil, cover almost completely and simmer for 15 minutes. Cool. Take out lemon rind and add vanilla. (Yields 3 1/3 c. syrup.)

Combine ground nuts, butter, sugar, and cinnamon. Coat pan with melted butter. Putting in 2 sheets of philo at a time, brush with butter and sprinkle just a few nuts between 2 sheet layers. After 1st pound of philo, put the rest of the nuts in and then put 2nd pound of philo on top (do not butter). Using a yardstick, cut diagonally in both directions through dough, then cover the top with remaining butter. Pour butter on in same pattern you cut it. Tuck corners of the dough in. Bake 325 for 1 hour or until golden brown.

Pour room temperature wyrup over each row of warm baklava. Best to keep in pan for 12-24 hours. Freezes well.




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