GREEK BAKLAVA (SWEET NUT SQUARES)
From cooks.com
NUT MIXTURE:
2 lb. filo dough
8 c. shelled walnuts to be coarsely chopped
1 tsp. cinnamon
1 1/2 lb. sweet butter, melted
SYRUP:
7 c. sugar
5 c. water
Juice of 1/2 lemon
1 stick cinnamon
Butter a 12x17 inch pan lightly. Cut filo the size of the pan. Brush each sheet lightly with butter until you have 5 buttered sheets of filo. Do not allow
filo to dry because it will break apart. Keep it covered with a damp towel. Place one sheet on bottom of pan.
Combine nuts and cinnamon. Add a layer of nuts mixture on top of dough. Alternate layers of buttered filo and nuts until you have added 5 sheets. Cut through
with a sharp knife to make diamond-shaped pieces, about 1 1/2 inches. Bake in preheated 325 degree oven on rack in center of the oven for 1 1/2 to 2 hours.
To make syrup: Boil all ingredients together for about 30 minutes until it reaches syrupy consistency. Pour warm syrup over warm Baklava. Makes 5 dozen.
From cooks.com
NUT MIXTURE:
2 lb. filo dough
8 c. shelled walnuts to be coarsely chopped
1 tsp. cinnamon
1 1/2 lb. sweet butter, melted
SYRUP:
7 c. sugar
5 c. water
Juice of 1/2 lemon
1 stick cinnamon
Butter a 12x17 inch pan lightly. Cut filo the size of the pan. Brush each sheet lightly with butter until you have 5 buttered sheets of filo. Do not allow
filo to dry because it will break apart. Keep it covered with a damp towel. Place one sheet on bottom of pan.
Combine nuts and cinnamon. Add a layer of nuts mixture on top of dough. Alternate layers of buttered filo and nuts until you have added 5 sheets. Cut through
with a sharp knife to make diamond-shaped pieces, about 1 1/2 inches. Bake in preheated 325 degree oven on rack in center of the oven for 1 1/2 to 2 hours.
To make syrup: Boil all ingredients together for about 30 minutes until it reaches syrupy consistency. Pour warm syrup over warm Baklava. Makes 5 dozen.
