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Nada's Quick & Easy Baklava
Author: Alisa Norvelle (02/23/96)
This is from my Lebanese friend. I've eaten her baklava for years and
never knew that she didn't go through the hassle of spreading each sheet
of filo with butter, etc. etc. etc. It's great:

1 lb nuts (approx. 3/4 lb should be walnuts, but the remainder could be
almonds, pistachios or peanuts. She says don't use pecans because
they're too dry.)
1/4 C sugar
1 t cinnamon
2 C sugar
1 C water
lemon juice
2 sticks margarine
1 package filo dough

Grind the nuts til they're crumbly. The Sudani friend who taught my friend
this recipe used peanuts in her nut combination. My friend prefers
pistachios, of course! Mix in the sugar and cinnamon and set aside.

Boil the sugar and water for 5 minutes. Add a squeeze of lemons juice. Boil
5 minutes longer. Set syrup aside.

Clarify the margarine. My friend says that butter will burn, but I don't see
why it should if it's clarified. You can judge.

Unroll the filo dough and cut to the size of your pan. Save the stray pieces.
Put a layer of clarified margarine on the bottom of the pan and spread it
around. Put approximately half of the layers of filo on top of the butter.
Place half the stray pieces on top of that. In other words, don't waste the
filo. Just put it on the inside. Spread the nuts on top of the stray
filo. Place the remaining stray pieces of filo on top of the nuts. Check
the remaining filo for the prettier side. Place it facing up on top of the
stray filo.

Slice into diagonals. Pour the clarified margarine on top, beginning with
the sides. The edges of each piece of baklava should look pretty soppy.

Bake at 300 for 1 hour.

When baklava is hot from the oven, pour the cooled syrup over it the same
way you did the butter. Serve to amazed friends who think you worked all
day to make this beautiful piece of pastry.

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