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Author Message
CheeseBall
Post subject: Baklava  PostPosted: Apr 06, 2006 - 08:35 PM





Sergeant Major
Yield: 14 to 16 servings

1 (1-pound) box phyllo dough

Juice of 1/2 lemon

2 cups granulated sugar

2 cups water

1 cup (2 sticks) butter or margarine

8 ounces (2 cups) finely chopped walnuts, divided

Thaw phyllo according to package directions, then cover to keep dough moist, as
directed on package. Preheat oven to 375 degrees.

Simmer lemon juice, sugar and water in a medium saucepan over low heat,
stirring occasionally, until sugar is fully dissolved. Let simmer over low heat
until baklava is removed from oven.

Melt butter. Brush bottom and sides of an 8-by-12-inch or 9-by-13-inch pan with
melted butter.

Make 6 or 7 layers of phyllo sheets in the pan, buttering the top of each
layer. (Depending on the brand, you may have to cut the phyllo sheets to fit
the pan.) Evenly cover the dough with a layer of walnuts.

Add two layers of phyllo sheets, buttering the top of each layer, then add
another layer of walnuts. Repeat the double layer of phyllo and the layer of
walnuts once or twice, until all walnuts have been used. Top with 6 or 7 layers
of buttered phyllo.

With a knife, cut through the layers lengthwise to make four even rows. Cut
diagonal rows about 1 1/2 inches wide to form diamond-shaped pieces. Bake for
40 to 45 minutes. The top of the baklava should be a relatively dark golden
brown, but do not let the top layer burn.

Remove baklava from oven, pour the syrup evenly over the top and let the syrup
settle to the bottom of the pan. Let cool until just warm before serving.

Per serving (based on 16 servings): 387 calories; 22.5g fat (52
percent calories from fat); 8.5g saturated fat; 30mg cholesterol; 4g protein;
42g carbohydrate; 25.5g sugar; 1.5g fiber; 140mg sodium; 22mg calcium; 89mg
potassium.

Try all three, they are good and a little something different.

Probably even better with a cold frosty Budweiser!!

Cheese Monkey Digital


                    
Cook, or be cooked. Have a nice day. Smile
 
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