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    You are in: Home / Greek / Lemon, Vanilla and Honey Baklava Recipe
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    Lemon, Vanilla and Honey Baklava

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Sarah Chana's Note:

    From "A Treasury of Jewish Holiday Baking" by Marcy Goldman. I put it here to remind me to try it some time

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    Units: US | Metric

    for the honey vanilla syrup


    1. 1
      Preheat oven to 350°F.
    2. 2
      Trim phyllo sheets to fit the pan you will be using (9x13) or a rectangular pan with a similar capacity, with 2.5" sides. (Don't use a nonstick pan--it will get ruined when you cut out the baklava.) Keep phyllo sheets covered with a slightly damp towel.
    3. 3
      In a bowl, stir together the butter/margarine and the oil. Drizzle a few tablespoons on the pan bottom. Center 1 sheet phyllo on the bottom of the pan. Brush generously with butter and oil. Continue layering phyllo sheets, brushing each generously, for a total of 8 sheets.
    4. 4
      Sprinkle 1/3 of the nuts over the top.
    5. 5
      Continue layering phyllo leaves this way, sprinkling with nuts after another 8 sheets, then 4 more leaves, more nuts, and the remaining leaves, always brushing each sheet generously before you place the next one in the pan.
    6. 6
      Brush the top layer with the butter/oil mixture. Using kitchen scissors or a very sharp knife, cut the pastry into diamond shapes, cutting only halfway through the pastry. (Diamond shapes are achieved by cutting 5 or 6 horizontal rows, then cutting diagonally across these rows to form diamonds).
    7. 7
      Bake for 1 hour, or until pastry is golden brown. Meanwhile, make the syrup.
    8. 8
      To make syrup: In a saucepan, combine the syrup ingredients and heat until the sugar dissolves. Bring to a boil and simmer for about 5 minutes. Cool to room temperature before pouring evenly over the pastry. Let the baklava sit for 1 hour or overnight before serving.

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    Nutritional Facts for Lemon, Vanilla and Honey Baklava

    Serving Size: 1 (2301 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8185.2
    Calories from Fat 4257
    Total Fat 473.0 g
    Saturated Fat 151.7 g
    Cholesterol 488.0 mg
    Sodium 2245.4 mg
    Total Carbohydrate 981.9 g
    Dietary Fiber 27.5 g
    Sugars 711.6 g
    Protein 71.0 g

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