| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | 1 | Servings | |
INGREDIENTS
| 1 | Packege Franch leaf dough; ( Not philo) | |
| 3 | c | 3 kind of nuts; ground roughly & mix together. Peacun, Pistachio, and Almonds |
| 1/2 | c | Sugar |
| 1/2 | ts | Lemon grid |
| 2 | ts | Cinnamon |
| 1/2 | ts | Ground nutmeg |
| 3/4 | c | Sugar |
| 3/4 | c | Water |
| 1/2 | c | Honey |
| 1/2 | Lemon ; Juice of |
INSTRUCTIONS
SYRUP Source: From my mother with love & more. From Ruth Alon (a friend). In a bowl put all the dry (filling) ingredients, Mix.Divide it to 3 equal cups. Butter or oil (I Oil) a 20/20 baking pan. Cut 4x equal french leaf dough. On a floured board roll out a thin leaf to measure the size of the pan. Put 1st layer in the pan, and skater on top the first cup of nut mixture. Repeat the same with the rest of the dough and nuts. you finish with the dough on top. With a sharp knife cut only the top of the dough. Make a diagonals criss cross 3 cm a part of each other.You will get parallelogram small cakes. Bake in pre heated 375F hot oven 15 minutes, Reduce heat to 325F and continue for another 40 - 45 minutes. If the first layer is getting brown too soon, Cover it with a foil and continue to bake. It should bake well in the inside too. The Syrop: Boil the water with the sugar for 10 minutes. Add the honey with the lemon. Cool a little. When the pastry is ready. Cut deeply into the marked lines to the end of the pastry. Pour the syrup over the Baklaueva, and serve cold. It is not difficult to prepare. Posted to JEWISH-FOOD digest Volume 98 #017 by Zvi&Rina perry <[email protected]> on Jan 10, 98
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