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Greek Baklava

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Member since 2006

Serves | Prep Time | Cook Time


1 package phyllo dough (16 oz.)
1 c. butter, melted
1 lb. chopped toasted walnuts
1.5 tsp ground cinnamon
1/4 tsp. ground cloves
1 c. water
1 c. sugar
1 c. honey
2 tsp. lemon juice or a strip of lemon peel
1 cinnamon stick (optional)

Preheat oven to 350, and grease a 9x13 pan. Mix walnuts,cinnamon and cloves, and set aside.

Layer 1 sheet of phyllo on the bottom of the prepared pan. [Phyllo can be really hard to work with. You should keep a moist cloth over the dough you are not working with, to keep it from drying out.]

Brush melted butter over it and top with a second sheet. Continue this until you have layered 8-10 phyllo sheets.

Sprinkle 1/3 of the nut mixture over the phyllo and then repeat the layering 2 times, ending with layers of phyllo. Cut into diamonds about 2-3" wide. Bake for 45 minutes.

Meanwhile, heat sugar, honey, water, lemon and cinnamon in a saucepan.

Bring to a boil to thicken slightly, and then remove from heat. Allow to cool before pouring it over hot-from-the-oven baklava.

Let cool and serve.

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