Baklava
Source of Recipe
The Worldwide Gourmet
List of Ingredients
Syrup
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375 ml (1 1/2 c.) sugar
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125 ml (1/2 c.) water
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15 ml (1 tbsp.) mazaher (orange flower water)
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Squeeze of lemon juice
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Baklava
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1 box phyllo dough
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750 ml (3 c.) chopped walnuts
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15 ml (1 tbsp.) cinnamon
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30 ml (2 tbsp.) mazaher (orange flower water)
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250 ml (1 c.) melted unsalted butter
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Honey Recipe
First make the syrup. Combine all the syrup ingredients in a saucepan and place over medium heat. Stir to dissolve the sugar. Bring to a boil and let cook 5 minutes. Do not let the syrup get too thick or it will not be absorbed by the phyllo dough. Remove from the heat and let cool. Refrigerate.
For the walnut filling, combine the walnuts, 2 tbsp. orange flower water and enough honey so that the walnuts stick together but are not dripping.
Brush a cookie sheet liberally with melted butter. Carefully place 1 sheet of phyllo dough on top of the butter. Brush the phyllo with butter and top with another sheet of phyllo. Continue until you have used 1/3 of the phyllo dough.
Spread the walnut mixture on the phyllo, leaving a small border along the edges. Cover with the remaining phyllo, brushing butter between each sheet.
Brush the top of the baklava with butter and cut the baklava into squares.
Bake in a 180� C (350� F) oven for about 15 minutes, watching it closely.
When the baklava is done, spoon or ladle the syrup over the top a little at a time. Remember: if the baklava is hot, use cold syrup; if the baklava is cold, use hot syrup, in order for the maximum amount of syrup to be absorbed
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