Baklava
- 4 c. finely chopped pecans
- 1 lb. filo dough, thawed as directed
- 3 to 4 Tbsp. cinnamon
- 1 lb. sweet cream butter
- 1 c. sugar
- Mix 4 cups of pecans with sugar and cinnamon; set aside. Begin to melt butter until hot.
- Take filo dough out of package and place (gently) on a sheet of wax paper.
- Place a damp kitchen towel or cheesecloth over the top of filo dough; it will dry out fast.
- In a deep pan (roasting pan, 10 x 14-inch), take a pastry brush and baste the bottom with butter.
- Peel the filo dough (you may take a couple of sheets at a time), fold in half and place in pan.
- Baste each layer with butter.
- Repeat this until you have used approximately 1/2 of the filo dough.
- Spread the nuts evenly and repeat with the layers of filo dough and basted butter.
- Cut into diamond shapes before baking; gently pour the remaining butter over the baklava.
- Bake at 350u0b0 until golden brown, about 1 hour.
- Cool completely before applying syrup mixture below.
pecans, filo dough, cinnamon, sweet cream butter, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=171970 (may not work)