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Tips for Making Baklava. Prepare Your Phyllo Dough: Keep your phyllo dough from drying out by covering the unused sheets with a clean, lightly dampened kitchen towel. Cut Into Slices: When you cut through the baklava, make sure you cut all the way through to the bottom layer!This will ensure your pieces are easy to lift out and separate. Cook Low and Slow: Some recipes will have baklava baked.
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Assemble the Baklava: Preheat the oven to 325°F. Pulse the walnuts and pecans in a food processor until finely chopped. Alternately, you can do this by hand, but in a food processor it only takes about 10-15 pulses. Combine the chopped nuts with ground cinnamon and nutmeg.
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Thalia's Baklava is simply the best! All the flavors are incredible and it's hard to pick a flavor but if I had to I would choose the cheesecake. The creamy cheesecake layers is the perfect accompaniment with baklava. The cheesecake flavor is delicious and doesn't overpower the baklava flavor. You will not be disappointed!!
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Preheat oven to 350 degrees F. Make the Honey Syrup. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves (cloves are optional here); stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes.
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Instructions. Preheat the oven to 350 degrees F. Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped. To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9×13 baking pan, brushing each lightly with butter.
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Handmade in the Harry & David bakery, this sweet Greek dessert is crafted with 60 paper-thin phyllo pastry leaves featuring layers of minced walnuts, butter, cinnamon, honey, and a splash of lemon. Order the Signature Baklava from Harry & David. For more than 80 years, we've delivered expertly crafted delight.
