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Recipe from: 7/1/1996 12:00:00 AM
Ingredients 9
Servings 24


  • 100
    wheat brick breakfast cereal, broken into crumbs
  • 100
    pecan nuts, chopped
  • 100
    castor sugar
  • 5
    ground cinnamon
  • 450
    phyllo pastry
  • 230
    butter, melted
  • 250
  • 60
    lemon juice
  • 1
    stick cinnamon


1. Mix cereal crumbs with nuts, castor sugar and cinnamon. Set aside. 2. Cut sheets of phyllo pastry in half. Grease a 27 x 17 cm baking dish, place 1 phyllo sheet in the base and brush with some melted butter. Repeat with more phyllo pastry and butter until there are 6 sheets in the dish. 3. Sprinkle half the crumb and nut mixture over the phyllo pastry. Repeat layers of buttered phyllo and filling. Fold in edges of phyllo and end with a layer of pastry. Brush with melted butter. 4. Cut halfway through layers in a triangle pattern. 5. Bake in a preheated oven at 150 °C for 1 hour 20 minutes, or until golden brown. 6. Heat honey, lemon juice and cinnamon. Do not boil. Spoon evenly over hot baklava. 7. Cool for at least 1 hour. Cover with foil and leave at room temperature until ready to serve. VARIATION Make cigar shapes for individual servings.

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