Persian baklava
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Persian baklava
  Baklava    Greek  
Last updated 6/12/2012 12:50:33 AM. Recipe ID 11984. Report a problem with this recipe.
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      Title: Persian baklava
 Categories: Greek
      Yield: 1 Servings
  1 lb     blanched almonds or an almond/walnut combination 3/4 cup
  sugar 1 tsp    ground cardamom
  1 1/2 cup  sugar 1 cup water 1/2 cup rosewater (buy the type that
  comes in 10oz.  bottles, not the exorbitantly priced little bottles.)
  1/3 cup unsalted butter, melted 1 lb filo, thawed Finely grind the
  nuts. Add cardamom and sugar to the nuts.  Cut the filo to fit a
  12x15" pan. Brush bottom of pan with butter and add 6 sheets of filo,
  brushing each with butter.  Sprinkle and spread enough of the nut
  mixture until you've added about 1/8" to the pan.  Continue building
  layers with 3 sheets of filo(brushing each with butter) to every 1/8"
  of nuts. Finish with 6 layers of filo.  Brush top with butter. Cut
  through all but the bottom layer of filo in diamond shapes. Bake at
      350    degrees F. for 25-30min.
  While it's baking, boil the water and sugar for 15min. Remove from
  heat and add rosewater.  When the baking is done, pour the syrup over
  the baklava.
  %%%%%%%%%%%%%%%%%%% Converted by MMCONV vers. 1.40

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Recipe ID 11984 (Apr 03, 2005)

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