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Baklava Recipe

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This recipe for Baklava, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeri K Hirsch
Added: Tuesday, September 1, 2009


1 (16 oz) pkg phyllo dough
1 lb chopped nuts, any kind may be used. (I like to mix several kinds)
1 cup butter, melted
1 tsp ground cinnamon
1 cup water
1 cup white sugar
1 tsp vanilla extract
1/2 cup honey

Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Set aside while assembling the baklava.
Chop nuts and toss with cinnamon. Set aside.
Preheat oven to 350. Butter the bottom and sides of a 9x13" pan. Unroll phyllo dough. You may have to cut the whole stack in half to fit pan. Cover phyllo dough with a dampened cloth to keep it from drying out as you work. Place two sheets of dough in pan, butter thoroughly. A pastry brush works best. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tbsp of nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go. The top layer should be 6 to 8 sheets thick.
Using a sharp knife, cut into diamond or square shapes all the way through to bottom of pan. You may cut into 4 long rows, then make the diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Remove baklava from oven and immediately spoon sauce evenly over it. Let cool. Serve in cupcake papers. Baklava freezes well. Store uncovered or it will get soggy.

You can add a little orange zest to the sauce when adding the vanilla and honey. Cool sauce helps keep the baklava crispy.




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