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Baklava
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This recipe was made by the Jews of Greece. Baklava is normally made with lot's of butter, but Jews have numerous recipes for it without butter - typically oil is used instead. It can be tricky to successfully roll the phyllo dough but the result is well worth it.

Serves: Lots

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Sephardic Parve Dessert

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Ingredients

1 lb. phyllo dough
For the mixture:
3 cups walnuts, finely ground
1/4 cup sugar
1/2 tbs. cinnamon
1/4 tbs. ground cloves
1/2 cup oil

For the syrup
1 1/2 cup water
1 1/2 cup sugar
2 cups honey

Directions

  1. Mix the walnuts, sugar, cinnamon and cloves together in a bowl.
  2. Lay out the phyllo dough. When not using, cover with slightly damp towel)
  3. Lay out 3 sheets of phyllo on a clean dry surface and brushing each sheet gently oil. Cover the remaining phyllo with a slightly damp towel until ready to use.
  4. Add a layer of the walnut mixture.
  5. Place two more sheets of phyllo, again brushing gently with oil over the walnut mixture, and add another layer of walnut mixture.
  6. Very gently, roll the phyllo loosely into a log, making sure that mixture is completely enclosed.
  7. Brush the seam with oil so it will stick together.
  8. Cut in 1 1/2 inch sections diagonally and bake at 375 degrees (F) for 15 minutes.
  9. Prepare the syrup: boil water, honey and sugar in a heavy sauce pan until it becomes sticky (210 degrees (F) with a candy thermometer).
  10. Drizzle syrup onto baklava, letting syrup soak into baklava.

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