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Baklava (Lebanese)
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Greek
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baklava (Lebanese)

Date Added: December 08, 2021


2 Cups Walnuts
1 Unit Pistachio Nuts Chopped
1/3 Cup Sugar (up to 6)
1 Tablespoon Water (optional)
1 Pound Filo Dough
1 Pound Butter or sweet
1 Unit Butter (1/4 stick) cut into 6 pieces
1 Unit Syrup
1 Unit Sugar
1 Cup Water reserved from cooking
1 Unit Lemon Juice
1 Teaspoon Water (optional)
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1. Preparation : Combine nuts, sugar and rose water.

2. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter.

3. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer.

4. Then continue layering buttered filo on top.

5. Cut in diamond shaped pieces. Bake at 300 degrees for one hour or until golden brown.

6. Pour syrup over baklava making sure the dough is well saturated.

7. Combine sugar, water and lemon juice in saucepan.

8. Boil over medium heat for 10 to 15 minutes or until slightly viscous (225 degrees).

9. Before removing from heat, add rose water and let come to a boil.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Tree Nuts, Butter, Gluten, Sulfites, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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