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BAKLAVA

1 lb filo dough
1/2 lb sweet butter
2 c ground pistachios

3 c sugar
2 c apricot nectar
2 T honey
1 T lemon juice

Preheat oven to 275 F. Melt butter, grease 11x16 jelly roll pan.
Lay 1 sheet of filo on bottom of pan and brush with butter. (If
it doesn't fit exactly just fold edges over to make it fit.) Repeat
until you have used approx. half the sheets. Spread nuts evenly
over entire surface. Continue layering sheets of filo on top of
nut layer. Pour any remaining butter over top. Cut into diagonal
strips to form diamond shapes. Bake 2 1/2 hours. Watch carefully
after 2 hours to make sure it doesn't get overdone. The top should
be a light golden brown.

Bring to boil and then simmer to a heavy syrup (approx. 20-25 min).
When baklava is done drain any excess butter from pastry. (I have
never done this but if you find it necessary, be very careful the
whole thing doesn't come out of the pan.) Brush surface lightly
with butter. Pour warm syrup over pastry a little at a time until
all is absorbed. Allow to cool several hours. Makes approx. 30
diamonds.

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