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Recipe Name: Benden Baklava Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

12 Ounce(s) Melted clarified butter or
4 Ounce(s) Oil
32 Ounce(s) Pulverized nuts
40 Leaves of flour-water dough
stretched to paper
12 Ounce(s) Granulated Sugar
1/4 Ounce(s) Strained citrus juice
6 Ounce(s) Water
1/4 Ounce(s) Sweet syrup
Mix butter and oil. Cut dough to shape of the baking pan by laying the
pan on top of stacked leaves. Butter inside of baking dish. Gently
place one leaf of dough into pan, fitting carefully along the bottom
of the pan. The leaves are fragile so fold to pick them up and unfold
when in place in the pan. Brush with butter-oil mixture. Repeat with
nine more sheets. Sprinkle 3 tablespons of powdered nuts on tenth
leaf. Oprn two more leaves of dough on top of nuts buttering each in
turn. Repeat with the nuts and two more leaves until all are used up.
As soon as the last two leaves are used brush the top with butter an
oil. With a very sharp knife score the top of the pastry lightly
lengthwise into four and then draw the knife diagonally to make
lozenge-shaped portions. Bake in 325 degress oven for 90 minutes.
Combine the next three ingredients in a saucepan. Cook until sugar
dissolves. Boil for five minutes or until a dropof it forms a soft
ball when dropped in cold water. Remove from heat; stir in syrup.
Cool. As soon as the pastry is baked remove from oven and pour the
sweet mixture over it. Cool the pastry to room temperature. Serve.
Posted to MC-Recipe Digest by Cynthea <> on Mar 21,

Nutrition (calculated from recipe ingredients)
Calories: 8266
Calories From Fat: 5953
Total Fat: 705.3g
Cholesterol: 1.2mg
Sodium: 34mg
Potassium: 4040.9mg
Carbohydrates: 466.7g
Fiber: 60.9g
Sugar: 365.1g
Protein: 138.7g

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