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Recipe from: 1/18/2001 12:00:00 AM
Ingredients 9
Servings 40


  • 200
    white sugar
  • 65
  • 1
    lemon, juice
  • 450
  • 30
    rose water
  • 250
  • 5
    ground cinnamon
  • 300
    walnuts or almonds, blanched, skins removed and coarsely chopped
  • 375
    phyllo pastry


Slowly heat the sugar, honey, lemon juice and water, stirring until the sugar has dissolved. Bring to the boil and boil rapidly without stirring or covering for about 8-10 minutes or until the syrup is thick enough to coat the back of a spoon. Remove from the heat and stir in the rose water. Cool. Melt the butter, skimming the white foam that forms on top. Mix the cinnamon and nuts. Preheat the oven to 180 ºC and grease a 30 x 18 cm oven pan with butter or spray with non-stick spray. Place 1 sheet of phyllo pastry in the bottom of the pan and brush with the melted butter. Repeat with another 3 layers of phyllo pastry and sprinkle with a third of the nuts. Cover with another 3 layers of phyllo pastry that have each been brushed with melted butter. Repeat the process with the remaining nuts and pastry until everything has been used. End with 4 layers of pastry and generously brush the top layer with butter. Cut into 20 squares and halve each diagonally. Bake for 30 minutes, reduce the oven temperature to 150 ºC and bake for another 45 minutes or until the pastry is golden brown. Pour the cooled syrup over the hot baklava, ensuring the slices are well drenched. Cool before serving with strong coffee. Makes about 40 triangles.

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