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A Recipe for
Baklava 3
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| Epicurus |
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Food is an important part of a balanced diet. |
| Anonymous |
This is a recipe for Baklava 3 from the recipe cookbook of Recipes-to-go (Dessert)
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
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The west wasn't won on salad. |
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Ingredients:
Syrup:
1.5 cups sugar 0.5 cup water 1 tblsp mazaher (orange blossom water)
squeeze of lemon
Baklava:
1 box phillo dough 3 cups chopped walnuts 1 tblsp cinnamon 2 tblsp
mazaher 2 sticks melted unsalted butter honey 1. Cook syrup first so
that, if you mess up the syrup, you can make another batch.
Combine all syrup ingredients and cook over medium heat and after it
has come to a boil cook for 5 minutes and remove from the heat. Do
not let it get too thick when it's still cooking or it won't be
absorbed by the phillo dough. Place syrup in the refridgerator.
2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey in
so that the walnuts stick together but are not dripping.
3. Using a pastry brush, put a coat of butter on cookie sheet.
Carefully place 1 sheet of phillo on top of butter. Brush sheet with
butter then put another sheet on top of that one. Continue until
you've used 1/3 of the phillo.
4. Spread the walnut mixture on the phillo, leaving a tiny bit of
space at the edges. Cover with the rest of the phillo, spreading
butter between each sheet.
5. Make sure the top of the baklava has butter spread all over it.
Then. cut the baklava in squares.
6. Place in oven at 350 degrees for about 15 minutes ~ but watch it
closely.
7. When the Baklava is done cooking pour the syrup on top - a little
at a time using a spoon or ladle.
The thing to remember about the syrup is hot baklava/cold syrup or
cold baklava/hot syrup. You want the maximum amount of syrup to be
absorbed.
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From: especkma@reed.edu (Erik. A Speckman)
Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies
Philoptochos Society, Saint Sophia Greek Orthodox Church, San Antonio,
Texas. Converted by MMCONV vers. 1.40
Serves: 1
Baklava 3 Recipe brought to you by Recipes To-Go