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Burma Baklava


  • 4 cups sugar
  • 3 cups water
  • 2 teaspoons lemon juice
  • 2 cups chopped walnuts
  • 1 packet filo dough (thawed)
  • 2 sticks butter (1 cup)


Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for about 10 minutes. Add in lemon juice and stir. Boil for 5 more minutes. Set aside. Melt the butter in a saucepan. Remove the foam that forms at the top. Brush a 9 by 12 in. baking pan with butter. Unroll the filo dough. Separate two sheets and lay them on a smooth surface. Roll the remaining sheets and cover to prevent from drying. Brush the top filo sheet with butter thoroughly. Distribute 2-3 tsp. of walnuts along the shorter edge of the filo sheets. To aid in rolling and shaping "The Master" uses a wire but a pair of chop-sticks would do the same thing as well. Put the wire or the chop-sticks parallel to the edge of the filo sheet at the top of walnuts and roll. Then, from the two ends of the rolled sheet press with your two hands towards the middle until it shrinks to length to fit to the size of the pan. Lift the roll with the aid of the wire/chop-sticks and place in the pan and remove the wire/chop-sticks. Continue in the same manner until all sheets are rolled. Brush the top of the rolls with the remaining butter and bake in 375F oven until the rolls are golden brown for about 35-40 minutes. Remove the baked baklava from oven. Pour tepid syrup over hot pastries. Cover and cool over night.

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