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The War of the Grandmas' Baklava
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<blockquote data-quote="Scent of Cedar *" data-source="post: 643072" data-attributes="member: 17461"><p>I am using Lil's recipe with a smattering of things learned from the other recipes and the reviews.</p><p></p><p>Sauce:</p><p></p><p>1 1/4 c half orange juice, half water</p><p>1 1/4 c sugar</p><p>3/4 c honey</p><p>1 t cinnamon</p><p>1 t lemon extract</p><p>1 t almond extract</p><p></p><p>You bring this to a boil and then, simmer for 20 minutes. That part is done. Tastes very nice, with the lemon in the background. (husband suggested that, and some recipes do include lemon, so I used the extract.) They say the sauce should be cool, the baklava hot after baking, to make the phyllo crispy.</p><p></p><p>I did the nuts already, too. About 2 1/2 c pecans, toasted in just enough real butter to bring out the flavor of the pecans without adding more fat.</p><p></p><p>Next, we pour the pecans into a freezer bag and pound them very small with the smooth side of a meat tenderizing mallet.</p><p></p><p>Ha! It smells so great in our house. I think this is going to work!</p><p></p><p>Oprah Super Soul is on: True genius is radical humility. That's from Stephan Hawkins.</p><p></p><p>More later.</p><p></p><p>Now comes the phyllo part.</p><p></p><p>Melt butter. Brush thin, thin layer over two sheets of phyllo times 4 to 6 times.</p><p></p><p>Then, 2 to 3 T of pecans (mixing mine with 1/4 c brown sugar and 1/4 each cinnamon and nutmeg). For as many layers as it takes until nuts are gone. Then, two phyllo sheets and butter, two phyllo and butter until gone.</p><p></p><p>More later.</p><p></p><p>So far, so good.</p><p></p><p>:O)</p><p></p><p>Cedar</p></blockquote><p></p>
[QUOTE="Scent of Cedar *, post: 643072, member: 17461"] I am using Lil's recipe with a smattering of things learned from the other recipes and the reviews. Sauce: 1 1/4 c half orange juice, half water 1 1/4 c sugar 3/4 c honey 1 t cinnamon 1 t lemon extract 1 t almond extract You bring this to a boil and then, simmer for 20 minutes. That part is done. Tastes very nice, with the lemon in the background. (husband suggested that, and some recipes do include lemon, so I used the extract.) They say the sauce should be cool, the baklava hot after baking, to make the phyllo crispy. I did the nuts already, too. About 2 1/2 c pecans, toasted in just enough real butter to bring out the flavor of the pecans without adding more fat. Next, we pour the pecans into a freezer bag and pound them very small with the smooth side of a meat tenderizing mallet. Ha! It smells so great in our house. I think this is going to work! Oprah Super Soul is on: True genius is radical humility. That's from Stephan Hawkins. More later. Now comes the phyllo part. Melt butter. Brush thin, thin layer over two sheets of phyllo times 4 to 6 times. Then, 2 to 3 T of pecans (mixing mine with 1/4 c brown sugar and 1/4 each cinnamon and nutmeg). For as many layers as it takes until nuts are gone. Then, two phyllo sheets and butter, two phyllo and butter until gone. More later. So far, so good. :O) Cedar [/QUOTE]
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