Baklava (papadakis taverna)
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Baklava (papadakis taverna)
  Baklava    Greek    California  
Last updated 6/12/2012 12:56:00 AM. Recipe ID 18024. Report a problem with this recipe.
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      Title: Baklava (papadakis taverna)
 Categories: Greek, Desserts, California
      Yield: 12 servings
  1 2/3 tb Cinnamon
      3 c  Coarsley chopped walnuts
      1 lb Sweet butter; melted
      1 lb Phyllo pastry sheets
     40    Whole cloves
  1 1/2 c  Sugar
      1 c  Water
      1    2" strip of orange peel
      1    2" strip of lemon peel
      1    Cinnamon stick
    1/2 c  Honey
    1/2    Lemon; juiced
  In a medium bowl place the cinnamon and walnuts, and mix them
  Brush the bottom of a 14" x 20" baking dish with the butter.  Place
  one pastry sheet in the dish and brush it with the butter.  Repeat
  this process so that 6 pastry sheets line the bottom of the dish.
  Sprinkle 1/3 of the nut mixture over the top of the pastry sheets.
  Repeat this process so that there are 3 layers of the nut mixture and
  4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets.
  Cut the baklava into 40 diamond shaped pieces.  Insert a whole clove
  in the top of each piece.
  Preheat the oven to 350 F.  Bake the baklava for 40 minutes, or until
  it is golden brown.  In a medium saucepan place the sugar, water,
  orange peel, lemon peel, and cinnamon stick.  Bring the ingredients
  to a boil and then simmer them for 5 minutes.
  Add the honey and bring the mixture to a boil.  Remove the pan from
  the heat and add the lemon juice.  Stir the ingredients together and
  then let the syrup cool.  Remove the orange and lemon peels, and the
  cinnamon stick.
  Spread the cool syrup over the hot baklava.  Cover the dish with a
  towel and let it sit for 1 hour before serving.

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Recipe ID 18024 (Apr 03, 2005)

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