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Greek Pastry


Serves/Makes:16 servings

  • 2-1/2 cups (600 ml) walnuts, ground
  • 1 cup (225 ml) blanched slivered almonds, ground
  • 1 cup (225 ml) shelled, unsalted pistachio nuts, ground
  • 1 pkg. phyllo dough, thawed if frozen
  • 5 tbsp (70 ml) butter, melted
  • 2 cups (475 ml) sugar
  • 3/4 cup (175 ml) honey
  • 3 tbsp (45 ml). lemon juice
  • 1 tbsp (15 ml). grated lemon peel
  • 1 tbsp (15 ml). lime juice
  • 2 tsp (10 ml). grated lime peel
  • 2 cups (475 ml) water
  • Step One:
  • Heat oven to 350 degrees (175 C.).
  • In bowl, combine first three ingredients.
  • Unroll phyllo dough and cover with damp towel to prevent sheets from drying out.
  • Coat a 13" x 9" baking dish with butter.
  • Place 2 sheets in baking dish.
  • Brush with butter.
  • Top with 2 more sheets.
  • Brush with butter.
  • Top with another sheet of phyllo.
  • Step Two:
  • Evenly sprinkle with 1 cup (225 ml) nut mixture.
  • Top with 2 phyllo sheets.
  • Brush with butter.
  • Sprinkle with 1 cup (225 ml) nut mixture.
  • Repeat layering and top with final sheet of phyllo.
  • Brush with remaining butter.
  • Step Three:
  • With knife, slice length-wise into four equal pieces, then slice diagonally into 8 pieces.
  • Bake 40-45 minutes or until golden brown.
  • Cool on wire rack.
  • Step Four:
  • Meanwhile, in saucepan, combine remaining ingredients with the 2 cups (475 ml) water.
  • Bring to boil over high heat, stirring.
  • Cook 15 minutes or until slightly thickened.
  • Pour over baklava.
  • Cover and let stand at room temperature at least 6 hours or overnight.
My grocery carries the phyllo dough in the frozen food section. It's important to keep the dough covered with a damp towel as you're working with it. It dries out very quickly.

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