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LOCATION: Recipes >> Middle Eastern >> Baklava 07

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Baklavah

1 cup water
2 cups sugar
6 small lemon slices or 2 drops of lemon extract
3/4 pound sweet butter
1 pound package frozen Phyllo dough
1-1/2 pound of chopped walnuts
4 tablespoons sugar
1-1/2 ground cinnamon

Boil water, sugar and lemon slices till sticky (approx. 5 minutes)
and let cool. If using lemon extract, wait until boiling is finished
and then add it.

Melt 3/4 pound of sweet butter. Grind or chop walnuts and mix with
sugar and cinnamon.

Defrost Phyllo dough overnight in refrigerator. Open and cover
with a damp kitchen towel.

Brush bottom of large jelly roll pan with melted sweet butter.
Place approximately 4-6 sheets of dough in the pan. First sprinkle
with melted butter and then, using a pastery brush, brush it on.

When 1/2 of the dough is done, spread with walnut, sugar and cinnamon
mixture. Sprinkle with lots of butter so that the next layer will
stick better. Continue layering until dough is finished. Butter
top sheet and cut each row individualy. Cut into diamond shapes.
Put more butter over top and let rest for approx. 10 minutes.
Preheat oven to 350 degrees Farenheit and bake baklavah for approx.
25 minutes. DO NOT open oven door to check for doneness during
this time. When baklavah is done and out of the oven, drip syrup
over it with a spoon. Leave lemon pieces in a decorative fashion
on top.

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