"The belly rules the mind."--Spanish Proverb

Baklava Recipe

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This recipe for Baklava, by , is from The Mueller Family Favorites, 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!

Brenda Jones


2 lb. chopped walnuts, almonds, or pistachios
1 Tbl. sugar
1 C zwieback, ground
1 lb. butter, melted
1 tsp. cinnamon
2 lb. phylo dough

1 1/2 C water
3 C granulated sugar
juice of 1/2 lemon
1/2 tsp. cinnamon

Preheat oven to 350 F.

Process Zwieback crackers in food processer or blender with cinnamon and sugar. Add walnuts, almonds, or pistachios (or any combination thereof) and pulse a few seconds more.

Note - Do not process until nuts are ground - be sure to leave some texture, stopping to stir with spatula if needed to obtain even results and only until nuts are coarsely chopped.

Brush bottom of 14-20" pan with melted butter and place on pastry sheet. Brush again with melted butter, repeating process until 4 pastry sheets line the bottom of the pan. Brush the 4th layer with butter and sprinkle with nut mixture. Add another phylo sheet, brush with melted butter; sprinkle with nut mixture.

Repeat process until all ingredients are used, finishing with 4 pastry sheets on top. Brush top with butter and cut into diagonal shapes.

Bake at 350 F for 1 hour 20 minutes. Remove from oven and cool before topping with syrup.

Boil syrup for 10 minutes. Pour hot syrup over cold baklava and leave overnight in baking pan.




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