Name: Trader Joe's Heroic Baklava
Ingredients: 350 g Roasted; unsalted walnuts coarsely chopped; 200 g Sugar; 1 1/2 ts Ground cinnamon; 1/2 ts Ground cloves; 225 ml Honey; 170 ml Water; 55 ml Sugar; 30 ml Lemon juice; 1 sm Piece lemon peel; 1 sm Piece orange peel; 1 2-1/2-cm piece cinnamon stick; 450 g Filo dough; 225 g 'natural' margarine; Nut filling - see above; Syrup - see above

Pharisaical discipline often happens with the child inconveniences or embarrasses the parent. It’s then inconsistent and enacted as retribution in a form of revenge. That’s not discipline, but punishment. Christian parenting rather sees disobedience as an affront to the lordship of Christ and thus a danger for the child. Discipline then is an opportunity to correct a child, have them associate pain with sin and bring him or her closer to Christ for grace. Discipline when done this way is not a form of revenge, but rather a form of love.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Jewish	Desserts, Vegetables	14	Servings

INGREDIENTS

350	g	Roasted; unsalted walnuts coarsely chopped
200	g	Sugar
1 1/2	ts	Ground cinnamon
1/2	ts	Ground cloves
225	ml	Honey
170	ml	Water
55	ml	Sugar
30	ml	Lemon juice
1	sm	Piece lemon peel
1	sm	Piece orange peel
1		2-1/2-cm piece cinnamon stick
450	g	Filo dough
225	g	'natural' margarine
		Nut filling – see above
		Syrup – see above

INSTRUCTIONS

1. Combine all ingredients. .SH SYRUP:
1. Combine all of the above in a saucepan, and let simmer for 10 minutes.
Let cool. Discard peels and cinnamon. .SH BAKLAVA:
1. Unwrap filo dough and fold in half, like the pages of a book. Keep
covered with a dry kitchen towel while working (or just work fast). Turn
over one sheet onto 25x38 cm cookie sheet. Brush with melted margarine,
using soft 4-5 cm brush or fingertips.
2. Continue turning sheets (pages) and brushing with margarine until 1/3 of
the sheets have been used. Cover with half of the nut filling.
3. Brush another 1/3 of the pages and place over the nuts in the pan. Top
with remaining nut filling, and then continue with the remaining sheets of
filo dough. Brush top sheet with remaining margarine.
4. With sharp knife, score pastry into diamonds, squares, or triangles.
Bake at 180 &deg;C for 35-45 minutes until puffed, crisp, and deep golden in
color.
5. Remove from oven and immediately pour cooled Syrup over baklava. Let
stand 4 hours. (That's what the recipe says, but I've never been able to do
it). When cool, cut through to the bottom layer in scored cuts.
Difficulty : moderate/fiddly. Precision
: measure ingredients.
Recipe by: Brett Garrett [email protected]
Posted to JEWISH-FOOD digest Volume 98 #015 by [email protected] (Lisa
Montag) on Jan 8, 1998

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