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Baklava Recipe

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This recipe for Baklava, by , is from The Whole Fam Damn's Cookin', 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:  
Angie Fisher "Grammangie"

Category:
Category:

Ingredients:  
Ingredients:  
1 pound pastry sheets (Phyllo dough)
lbs. walnuts
1 Pecans
1 lbs. salted butter
1 T. cinnamon
C. sugar1
1 T. cardamon
Syrup for pastry baklava :
3 C. sugar
1 small jar honey
2 C. water
1 tsp. lemon juice (Or one good squirt from Minute Maid frozen lime juice )
1 tsp. cinnamon

Directions:
Directions:
Preheat oven to 375. Grind walnuts in pecans coarsely, add sugar and cinnamon and mix ingredients thoroughly. Melt butter. Line baking pan (10 X15 in.) with pastry sheet, brush with butter, repeat this process until 6 pastry sheets line bottom of pan. Brush 6th layer with butter and sprinkle with nut mixture. Add another pastry sheet, brush with butter , sprinkle with nut mixture . Add another pastry sheet, brush with butter , sprinkle with nut mixture, repeat this process until all ingredients are used, ending with 8 pastry sheets. Cut in to 2 inch diamond pieces. Pour remaining melted butter over pastry. Bake at 375 for 25 minutes, then at 350 for 25 minutes more. If it gets too brown, put a piece of foil on top to prevent further browning. Sometimes it takes up to an hour to bake. During the last half hour of baking, you may test by removing this centerpiece of pastry, it is done when pastry sheets are all brown and not soggy in the diamond slice.
While pastry is baking, boil water and sugar to form a thin syrup, stir in honey and cinnamon.When pastry is cooked, Pour syrup over hot pastry. Enjoy!

Personal Notes:
Personal Notes:
This does not have to be frozen it will keep in the refrigerator for at least 6 weeks if you can stay in having it around that long . Cut sheets to fit baking dish before building. Remember to pour liquid over baked baklava

 

 

 

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