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BAKLAVA (DESSERT) 
2 lbs. commercial dough (for each 17 x 13 inch tray)
Baklava filling (for 1 tray)
2 lbs. shelled English walnuts or 8 c. coarsely ground
3/4 c. sugar
2 tbsp. orange flower water
3 c. rendered butter, melted

Butter baking pans thoroughly. Place one pound of dough in pan, brushing butter between each sheet. Do not butter top sheet. Spread nut filling evenly on last layer. Place one pound of dough over nut filling, brushing butter between each layer. Cut in diamond shapes. Pour remaining butter over Baklava. Bake in preheated 400 degree oven for 15 minutes, then reduce heat to 325 degree oven for 45 minutes.

NOTE: Keep dough covered with damp cloth or plastic while using to prevent dough from drying.

SYRUP:

2 1/2 c. sugar
1 1/2 c. water
1/2 tsp. lemon juice
1 tsp. orange flower water

Mix sugar and boil over medium heat for 15 to 20 minutes. Add lemon juice and orange water before removing from heat. Let syrup stand for 10 minutes before pouring evenly over cold Baklava.

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