Name: Baklava
Prep time: 30 min
Total time: 45 min
Yield: 36
Cuisine: American
Ingredients: 1/4 c Sugar; 2 1/2 c Sugar; 1/2 ts Cinnamon; 1/8 ts Nutmeg; 1 c Butter melted; 1 1/2 c Water; 1 tb Lemon juice; 1 lb Pecans Chopped; 1 lb Filo dough

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INGREDIENTS

1/4 c Sugar
2 1/2 c Sugar
1/2 ts Cinnamon
1/8 ts Nutmeg
1 c Butter ; melted
1 1/2 c Water
1 tb Lemon juice
1 lb Pecans ; Chopped
1 lb Filo dough

Servings

INSTRUCTIONS

* Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice. Simmer until it is a pale yellow color. Syrup should be thick and cold when poured over hot Baklava. Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" x 13" cake pan thoroughly. Keep filo pastry covered with a damp tea towel while working with individual sheets. Layer sheets in baking pan, one at a time, brushing each layer with melted butter. After layering six or so, begin alternating layers of filo pastry with nut mixture. Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered layers and nut-covered layers until all but ten of the sheets have been used. Layer the last ten sheets as you did the bottom six, brushing each with butter. Bake at 325 degrees for 1-1/2 hours. Remove from oven and let cool for five minutes. Score pastry into diamond shapes about 1-1/2" X 2". Pour cold syrup over hot pastry. Allow to cool to room temperature before cutting and removing from pan. Recipe by: Elizabeth Powell Posted to JEWISH-FOOD digest Volume 98 #015 by lisamontag@juno.com (Lisa Montag) on Jan 8, 1998

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Baklava

1/4 c Sugar 
2 1/2 c Sugar 
1/2 ts Cinnamon 
1/8 ts Nutmeg 
1 c Butter melted
1 1/2 c Water 
1 tb Lemon juice 
1 lb Pecans Chopped
1 lb Filo dough

* Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon  juice. Simmer until it is a pale yellow color. Syrup should be thick and  cold when poured over hot Baklava.    Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" x 13" cake pan  thoroughly. Keep filo pastry covered with a damp tea towel while working  with individual sheets. Layer sheets in baking pan, one at a time, brushing  each layer with melted butter. After layering six or so, begin alternating  layers of filo pastry with nut mixture. Brush one layer with butter and  sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered  layers and nut-covered layers until all but ten of the sheets have been  used. Layer the last ten sheets as you did the bottom six, brushing each  with butter. Bake at 325 degrees for 1-1/2 hours. Remove from oven and let  cool for five minutes. Score pastry into diamond shapes about 1-1/2" X 2".  Pour cold syrup over hot pastry. Allow to cool to room temperature before  cutting and removing from pan.    Recipe by: Elizabeth Powell    Posted to JEWISH-FOOD digest Volume 98 #015 by lisamontag@juno.com (Lisa  Montag) on Jan 8, 1998

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 36 Servings

Calories: 346
Calories from Fat: 133 (38%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 3g
Cholesterol 13.6mg		4 %
Sodium 96.6mg		3 %
Potassium 64.1mg		2 %
Total Carbohydrate 54.2g		16 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 52.8g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 346

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