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LOCATION: Recipes >> Pastries >> This comes from my mother who was born and lived 28 years in Greece. The

Print this Recipe    This comes from my mother who was born and lived 28 years in Greece. The

recipe is from memory, she says that if it looks like you don't have enough
nut mixture then repeat the mixing of sugar, nuts and spices step so you
have double the amount)

Baklava

500 gm (1 lb) filo pastry
3/4 cup melted, unsalted butter
2 cups finely chopped walnuts
2 cups finely chopped almonds
1/4 cup castor sugar (finely granulated sugar)
2 teaspoons ground cinnamon
1/8 tsp ground cloves
1 quantity syrup (see bottom of recipe)

Butter base and sides of 33 x 23 x 5 cm (13 x 9 x 2 inch) oven dish and
place nine sheets of filo separately into dish, brushing each with melted
butter. Mix nuts, sugar and spices and spread half of this mixture over
filo. Top with another 2 sheets of filo, brushing each with butter.
Spread the remaining nut mixture on top and finish with remaining filo,
brushing each sheet as before. Trim the edges and brush the top with
butter. Score through top layers of filo with a sharp knife into diamond
shapes. Sprinkle lightly with water to prevent the top layers curling
upwards. Bake on a centre shelf in a moderate oven for 30 minutes, then
move up one shelf and cook for a further 30 minutes. Cover with foil if
the top browns too quickly as the filo must be allowed to cook thoroughly.
When the baklava goes into the oven make the syrup as directed. Let the
syrup cool. Spoon strained cool Syrup over HOT Baklava. Leave for
several hours before cutting into serving portions.


Syrup

2 cups water
2 cups sugar
3 whole cloves
5 cm cinnamon stick
1 tablespoon lemon juice
thin strip of lemon rind

Place ingredients into a heavy based saucepan and stir over heat until
sugar dissolves.
Bring to the boil and boil for 10 minutes, strain and use.

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