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Baklava (Honey and Nut Pastry)
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This honey and nut pastry is popular throughout the Arab and Mediterranean world and Jews have adopted it.

Serves: 30-36 pieces

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Mizrahi Dairy Dessert

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1 lb. phyllo pastry sheets
1/2 cup chopped almonds
1-1/2 cups melted sweet butter
Dash of ground clove
5 tbs. sugar
1 tsp. cinnamon
2 cups walnuts, pistachio nuts or hazelnuts, roughly chopped

2 cups water
2 cups sugar
1/2 cup honey
3 slices orange & lemon rind
1 cinnamon stick
3 cloves
1 tsp. lemon juice


  1. Pastry: Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing every other sheet evenly with butter.
  2. When ten or twelve sheets are in place, combine walnuts, sugar, cinnamon, and clove, and spread 1/3 of this mixture over the sheet.
  3. Place another five or six buttered sheets of phyllo on top of nut mixture.
  4. Repeat this process two more times, alternating nut mixture with five or six sheets of buttered phyllo.
  5. With a sharp knife, cut baklava into diamond-shaped pieces.
  6. Heat remaining butter (there should be about 1/2 cup) until hot and light brown.
  7. Pour evenly over the baklava. Sprinkle a few drops of cold water on top and bake for 30 minutes at 350 degrees (F).
  8. Reduce the temperature to 300 degrees (F)) and continue baking for one hour.
  9. Syrup: In a saucepan combine water, sugar, honey, lemon juice, orange and lemon rind, cinnamon stick and cloves.
  10. Heat mixture until a drop forms when placed into a cup of cold water, then simmer for an additional 20 minutes.
  11. Strain the syrup before pouring over the completely baked balava.

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