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Print this Recipe    Greek Baklava

2 lbs filo, thawed
2 lbs clarified butter, melted
2 lbs ground walnuts
1 tablespoon cinnamon
1/2 cup sugar

Butter base and sides of a 12" x 17" x 1" pan well, and place 12
sheets of filo separately into the pan, brushing each sheet with
melted butter. (While layering filo in the pan, make sure to keep
the remaining layers covered with a towel so that they will not
dry out and become brittle.)

Mix the walnuts, cinammon, and sugar in a bowl. Lightly sprinkle
some of the nut mixture over the filo.

Top with 3 more sheets of filo, buttering each. Continue process
until all of the nut mixture is gone.

Top off baklava with 14 sheets of filo, buttering each. With a sharp
knife, cut into diamond shapes (approximately 1" x 2").

Bake in preheated oven for 1 hour at 325 degrees. Then lower
temperature to 300 degrees and continue baking for 30 minutes.
Pour cooled syrup (see below) over hot baklava! Enjoy!



Baklava Syrup

7 cups sugar
5 cups water
1/2 lemon, squeezed (retain rind)
3 cinnamon sticks
5 or 6 whole cloves

Place all ingredients in a heavy-based saucepan and stir over medium
heat until sugar dissolves (lemon rind will keep sugar from
crystallizing). Bring to a boil and continue cooking for 30 to 45
minutes or until medium syrup is achieved. Remove rind, cinnamon,
and cloves. Cool syrup to lukewarm state and pour over hot baklava.

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