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Baklava
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Serves: 36-48 squares

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Sephardic Parve Dessert

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Ingredients

1-1/2 lbs walnuts, finely chopped
1/2 cup sugar
1 tbl ground cinnamon
1/4 cup plain dry bread crumbs
1 16-oz package of frozen phyllo dough, thawed
Vegetable oil
Sesame seeds

For the Syrup:
2-1/2 lbs. sugar
2-1/2 quarts water
Juice of one lemon

Directions

  1. Spray a 13 x 9-inch baking pan with cooking spray and set aside
  2. Stir together nuts, sugar, cinnamon and bread crumbs. Set aside.
  3. Arrange one layer of phyllo, folding over the excess. Brush with oil. Repeat until you have 4 layers of phyllo, alternating the ends that you are folding over.
  4. Spread a very scant layer of nut mixture over phyllo.
  5. Layer and oil two more sheets of phyllo. Continue until you run out of nuts or until you only have about 4 or 5 pieces of phyllo left in the box, whichever comes first.
  6. Layer the last sheets of phyllo and brush with oil. Oil top and sprinkle with sesame seeds. With a very sharp knife, cut into squares or diamonds.
  7. Bake at 350 degrees until golden brown, 30-45 minutes.
  8. While baklava is in the oven, make syrup by combining syrup ingredients in heavy saucepan. Bring to a boil over medium heat and boil for one minute. Remove from heat and let cool until baklava is done baking.
  9. When baklava is done, pour cooled syrup over hot baklava.

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