IMPORTED – NOT YET DEBUGGED<\/p>\n
1\/2 cup walnuts
\n1 :tablespoon granulated sugar
\n114 teaspoon cinnamon
\n1\/4 teaspoon cloves
\n2 tablespoons butter, melted
\n2 tablespoons canola oil
\n8 isheets phyllo dough, cut in half
\nSimple sugar:
\n1\/2 cup granulated sugar
\n1\/4 cup water
\n1\/4 teaspoon lemon peel
\n1\/2 tablespoon lemon juicep
\n1\/4 cinnamon stick<\/p>\n
1. In a small bowl, combine nuts, sugar and ground spices. Set aside.
\n2.1 In another bowl, combine melted butter and oil.
\n3, Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom ofa
\n, 9 x 9-inch baking pan. Lightly brush 5 sheets ofphyllo with butter\/oil mixture. Lay in
\nbottom ofpan, allowing them to fold upward at sides ofpan, if necessary. Top with
\n1\/2 of nut mixture. Brush 5 mo!e phyllo she~ts wit4″butter\/oil mixture and layover
\nnut mixture. Spread remainingP’ut mixture over pnyllo \u00dfbeets. Brush remaining sheets
\nwith butter and oil mixture and place9ver”nut mixture, folding sides ofphyllo inward,
\nwhen necessary . Chill until butter is hardened. Score baklava on diagonal to make 12
\ntriangles.
\n4. Preheat oven to 350\u221e. Bake for 35 to 40 minutes or until golden brown.
\n5. In a small saute pan, combine and bring to a boil. Simmer lmtil sugar is dissolved.
\nPour evenly over baked baklava. Cool and slice.
\nMakes 12 servings, each containing approximately:
\n140 calories
\n1 $ gm. carbohydrate
\n7 gm. fat
\n5 ;mg. cholesterol
\n1 ‘Pm. protein
\n5) mg. sodium
\nTrace fiber<\/p>\n
++++++++<\/p>\n
Baklava<\/p>\n
IMPORTED – NOT YET DEBUGGED<\/p>\n
112 cup walnuts
\n1 tablespoon granulated sugar
\n1\/4 teaspoon cinnamon
\n1\/4 teaspoon cloves
\n2 tablespoons butter, melted
\n2 tablespoons canola oil
\n8 sheets phyllo dough, cut in half
\nSimple sugar:
\n112 cup granulated sugar
\n1\/4 cup water
\n1\/4 teaspoon lemon peel
\n112 tablespoon lemon juice
\n1\/4 cinnamon stick<\/p>\n
1. In a small bowl, combine nuts, sugar and ground spices. Set aside.
\n2. In another bowl, combine melted butter and oil.
\n3. Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom ofa 9 x 9-inch baking pan. Lightly brush 5 sheets ofphyllo with butter\/oil mixture. Lay in bottom ofpan, allowing them to fold upward at sides ofpan, if necessary. Top with 112 of nut mixture. Brush 5 m9fe phyllo sbeets with butter\/oil mixture and layover nut mixture. Spread remaining’hut mixtur~’,over phyllo sbeets. Brusb remaining sheets with butter and oil mixture and ‘place over nut mixture, folding sides of pbyllo inward, when necessary . Chill until butter is hardened. Score baklava on diagonal to make 12 triangles.
\n4. Prebeat oven to 350\u221e. Bake for 35 to 40 minutes or until golden brown.
\n5. In a small saute pan, combine and bring to a boil. Simmer lmtil sugar is dissolved.
\nPour evenly over baked baklava. Cool and slice.
\nMakes 12 servings, each containing approximately:
\n140 calories
\n18 gm. carbohydrate
\n7 gm.fat
\n5 mg. cholesterol
\n1 gm. protein
\n51 mg. sodium
\nTracefiber<\/p>\n","protected":false},"excerpt":{"rendered":"
IMPORTED – NOT YET DEBUGGED 1\/2 cup walnuts 1 :tablespoon granulated sugar 114 teaspoon cinnamon 1\/4 teaspoon cloves 2 tablespoons butter, melted 2 tablespoons canola oil 8 isheets phyllo dough, cut in half Simple sugar: 1\/2 cup granulated sugar 1\/4 cup water 1\/4 teaspoon lemon peel 1\/2 tablespoon lemon juicep 1\/4 cinnamon stick 1. In … Continue reading “Baklava”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1849","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=1849"}],"version-history":[{"count":0,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1849\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=1849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=1849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=1849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}