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Burma Baklava

4 cups sugar
3 cups water
2 tsp. lemon juice
2 cups chopped walnuts
1 packet filo dough (thawed)
2 sticks butter (1 cup)

Combine sugar and water in a saucepan. Stir over low heat until
sugar is dissolved. Boil gently for about 10 minutes. Add in lemon
juice and stir. Boil for 5 more minutes. Set aside.

Melt the butter in a saucepan. Remove the foam that forms at the
top. Brush a 9 by 12 in. baking pan with butter. Unroll the filo
dough. Separate two sheets and lay them on a smooth surface. Roll
the remaining sheets and cover to prevent from drying.

Brush the top filo sheet with butter thoroughly. Distribute 2-3
tsp. of walnuts along the shorter edge of the filo sheets. To aid
in rolling and shaping "The Master" uses a wire but a pair of
chop-sticks would do the same thing as well. Put the wire or the
chop-sticks parallel to the edge of the filo sheet at the top of
walnuts and roll. Then, from the two ends of the rolled sheet press
with your two hands towards the middle until it shrinks to length
to fit to the size of the pan. Lift the roll with the aid of the
wire/chop-sticks and place in the pan and remove the wire/chop-sticks.
Continue in the same manner until all sheets are rolled. Brush the
top of the rolls with the remaining butter and bake in 375F oven
until the rolls are golden brown for about 35-40 minutes.

Remove the baked baklava from oven. Pour tepid syrup over hot
pastries. Cover and cool over night.


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