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Greek Baklava
December 20, 2005

This is the second time I have tried this recipe and it just keeps getting easier. A few tricks I learned this time: Make the sauce first, before you start to do anything else with the baklava. Let it cook while you are preparing and putting everything together, and let it cool while the baklava is cooking. I got the sauce started, and then chopped and prepared the nuts (I used a variety of nuts; almonds, walnuts and pecans), and rolled out my dough. I lay out my phyllo dough before I start layering and cut it to the shape of the pan I am making it in. This made the layering SO much easier. I put a piece of plastic wrap over the phyllo dough and then the damp towel. This helps keep the dough from sticking to the towel. I made an extra 1/2 of the sauce recipe and it seems like the perfect amount (I doubled it last time and it seemed like too much). I also used about 2 sticks of butter instead of 1. It took me about an hour total to prepare and assemble. CUT the baklava after assembly and before cooking, and top with butter to make everything smooth and “pretty”. Put the cooled sauce on as soon as you pull the baklava out of the oven. I let it adsorb overnight. Easy and wonderful!! It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. I think this cost me around $15 to make and I yeilded 3 dozen pieces(it would be less if I did not use almonds and pecans). I will be making this for years to come!

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