Eugenie's Baklava

I would like to correct your spelling in Turkish we spell it Baklava not paklava ! There is no such word in Turkish ..

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1 hours Prep: 20 minutes Cook: 30 minutes
1368 calories per serving view nutrition facts

Ingredients

1pound phyllo dough
1cup ghee (clarified butter) melted
1 1/2cups walnuts chopped
2tablespoons sugar
1teaspoon cinnamon
1/2teaspoon nutmeg
1/3teaspoon cloves ground
1 1/2cups sugar
3/4cup water
1/2teaspoon lemon juice
1tablespoon honey

Directions

Combine last 4 ingredients.

Butter bottom of 16x10x2 pan generously.

Lay half of Phyllo dough in pan, brushing each sheet with butter.

Mix nuts and spices with sugar and sprinkle evenly over dough.

Lay on rest of Phyllo dough, buttering each layer.

Brush top layer with butter. All butter should be used. If not, drizzle rest of butter over top too.

Cut into diamond shaped pieces without cutting through bottkom.

Bake in a preheated 350 degrees F. oven on a shelf a little above center until lightly golden, finish cutting and allow to cool.

Pour warm honey-lemon syrup over baked Baklava.

Serve warm or cold.

Syrup: Combine and bring to a boil and simmer one minute.

This is a great recipe.

Don't think that you have to boil the syrup more than one minute.

It will be thin. Another secret that a Lebanese friend told me is to either put hot syrup over cold pastry or cold syrup over hot pastry.

You might try other nuts, but I think Walnuts are the best.

Pistachios were probably the original nut, but everyone around here uses Walnuts.

Reviews

I would like to correct your spelling in Turkish we spell it Baklava not paklava ! There is no such word in Turkish ..
over 4 years ago by Mary68

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