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Re: baklava

Name: Michelle
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Believe me, I'm much better at baking than at computers. This si pathetic. I think I finally figured out how to work this thing. This is my last shot at it: Baklava syrup: Boil 1 cup sugar, third cup water. Add two thirds cup honey, and rosewater or vanilla. Filling: 1 pound chopped pistachios or walnuts mixed with half cup sugar and 3 oz. melted butter. Pastry: 12 shhets fillo, 4 oz. clarified butter. Cut shhets in half into squares, and layer 12 sheets, brushing each with butter. Spread filling, and repeat with remaining 12 sheets. Cut into diamond shapes. Bake at 375 until golden. Pour syrup over hot pastry. Cool to room temp. Chill overnight. Re-cut, and remove from pan. Gee, I hope I didn't forget anything. Let me know yyour results.