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Grandmother's Old Greek Baklava Recipe - Eleanor Recipe

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This recipe for Grandmother's Old Greek Baklava Recipe - Eleanor, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Madsen

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. phyllo dough - Wrap in a wet towel to keep moist while adding layers
3/4 C toasted blanched almonds
4 T sugar or more to taste
2 T cinnamon or more to taste
1 lb. melted butter

Syrup
4 C sugar
2 C water
Juice of 1 lemon
2 T honey
3 cinnamon sticks
(You can add more lemon, honey or cinnamon to your own taste)

Directions:
Directions:
To Make Syrup
Combine all ingredients and simmer in a saucepan for 20 mins. Remove and refrigerate till cool.

To Make the Cookie
Grind almonds and add sugar and cinnamon
Use a 12x15 baking pan (lasagna type)
Staring with 6 buttered sheets of phyllo. Place the first 6 sheets in the bottom of the pan. Cut excess if necessary. Sprinkle filling on top of the sheet. Continue using 2 more buttered sheets, then filling, then 2 more sheets, filling, and 2 more sheets and filling and top with 6 buttered sheets. Using a sharp knife cut into 1 1/2 inch strips but do not cut all the way through the bottom layer. (size depends on how large you want the cookie), after cutting in strips, then cut diagonally to make the triangle.
Bake in 350 for 1 hour to 1 1/2 hours until golden brown. If starting to brown too quickly, reduce the heat and place foil on top. After removing from the oven. Pour the syrup over the top. It will crackle. Cool for at least 6 hours before cutting through completely and place into mini paper cups.

Number Of Servings:
Number Of Servings:
4 Dozen
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is one of the few family recipes from our Greek heritage. This was Eleanor's grandmother's recipe.

 

 

 

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