Almond Baklava (baklavas Me Amygdala)

Sometimes people are careless and speak disparagingly of all human righteousness, as if there were no such thing that pleased God. They often cite Isaiah 64:6 which says our righteousness is as filthy rags. It is true – gloriously true – that none of God’s people, before or after the cross, would be accepted by an immaculately holy God if the perfect righteousness of Christ were not imputed to us (Romans 5:19; 1 Corinthians 1:30; 2 Corinthians 5:21). But that does not mean that God does not produce in those “justified” people (before and after the cross) an experiential righteousness that is not “filthy rags.” In fact, He does; and this righteousness is precious to God and is required, not as the ground of our justification (which is the righteousness of Christ only), but as an evidence of our being truly justified children of God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Bars and sq, Greek, Nuts, Pies & past	1	Servings

INGREDIENTS

1 3/4	lb	Baklava phyllo leaves
4	c	Almond crumbs
1 1/4	c	Butter
1/2	c	Sugar
1	t	Cinnamon
		Syrup-
4	c	Sugar
3	c	Water
1/2	c	Honey
1		Stick cinnamon
5		Whole cloves, up to 6

INSTRUCTIONS

Blanch then chop the almonds. Mix them with the sugar and cinnamon.
Brush a medium size baking pan with melted butter.  Lay 4 baklava
phyllo leaves in the pan, buttering each beforehand.  Lay more phyllo
on top, this time without buttering them. Sprinkle  with chopped
almonds. Lay in another layer of phyllo, this time  burshing with
butter. Sprinkle with almonds. Continue laying in  phyllo leaves and
crushed almonds in the same way, until only five  phyllo leaves remain.
Brush these last phyllo leaves very well with  butter and lay on the
top.  Cut away any phyllo ends overlapping the sides of the pan with a
sharp  knife. With the same knife, cut through the top phyllo leaves,
scoring  serving size squares in the baklava. Dip your fingers in a
dish of  water andsprinkle the top layer of phyllo leaves. Put the
baklava in  a moderate oven to bake for almost one hour.  Meanwhile,
boil the sugar in the water for five minutes. Add the  honey and spices
and boil for five minutes more. Remove the spices  and keep the syrup
hot. Take the baklava from the oven and let it  cool. Pour the syrup
over the baklava.  After it cools, cut the baklava completely through
and serve the  pieces on a platter.  NOTES : 1.  For Walnut Baklava: 1.
Replace almonds with walnuts.  2.  Syrup uses 3 1/2 cups sugar and 1
1/2 cups honey. 2. The baklava can  also be made with half walnuts and
half almonds. Recipe by: Greek  Cookery Cookbook  Posted to
recipelu-digest Volume 01 Number 502 by Sewgoode  <Sewgoode@aol.com> on
Jan 12, 1998

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6042 Calories From Fat: 2024 Total Fat: 230.2g Cholesterol: 610.1mg Sodium: 68.7mg Potassium: 198.2mg Carbohydrates: 1042.8g Fiber: 2.4g Sugar: 1037.6g Protein: 3.1g