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Patrick's Baklawa

1 lb of flio dough
1 lb of clarified butter (you might not use it all)
1 cup of chopped nuts (pistachios are good, but we don't use nuts normally, it's good without them too) 2 1/2 tablespoons of sugar
1 1/2 cups of light corn syrup
1 tablespoon of orange blossom water (not strictly necessary but it's *really* good with it)


Butter a large rectangular baking dish, Meghan says a 9 x 13 inch pan works, with the clarified butter, including the sides. Lay half of the sheets of filo in the pan one by one, brushing the tops of each layer with butter using a pastry brush. It's okay if they overlap or need to be folded over. When you've used half of the filo, mix the nuts with the sugar and spread them evenly in the pan. Then continue with teh rest of the filo dough until there's none left, brushing the tops with butter. When you get to teh very top layer, don't brush with butter. Instead sprinkle the top with water. Then take a knife and make diagonal cuts all teh way down to the bottom, making lozenge shapes.

Now bake the bakalawa for an hour at 375 degrees F. As soon as you put the bakalawa in the oven, prepare the syrup by mixing in the orange water if you're using it. It is VERY IMPORTANT that the suryp be cold or at least cool and the bakalawa hot when you pour it on. Pour the syrup AS SOON as the bakalawa is out of the oven. Let it cool. And enjoy!!! *g*

Mmm....mmm...I remember mama and Meghan making bakalawa for church bazaars. I remember grandma making it on the holidays. You just can't eat enough, it's so sweet and sticky and utterly delicious...soon, it's gone! *g*






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