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Greek Baklava
April 22, 2003

This is an excellent recipe, time consuming but not difficult. I went with several reviews that said they only used half the package and then was in a mad dash to thaw the second half when the first was clearly not enough. I think some packages of fillo come in 2 8oz packages and thus do not require cutting in half, but the recipe is right when in says it uses 16 oz. The syrup was sufficient as well but here is a hint from a Greek person for those who say it is too soggy: pour hot syrup over cool baklava or cool syrup over hot baklava to avoid it all seeping to the bottom and becoming soggy. Also for convience I used a bad of finely chopped walnuts I found in the store, they were the perfect size and saved on chopping. Everyone at our Easter table was impressed!

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