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home > recipes > dessert > passover mock baklava
5 to 6 matzoh ( soak in water for a few minutes only to soften ) 1 cup chopped walnuts 1 cup chopped pecans 1 cup sugar 1 pkg dried apricots fine chopped 1 tsp cinnamon 1 stick butter melted and divided Syrup: 2 cups sugar 1 cup water juice from one lemon 3 Tbs butter Honey sugar, cinnamon Whipped cream ( optional ) I tried this recipe last year and found out that the recipe has to set a day or two so the matzah will soak up the syrup, soften and take on all the flavors. If you don't let it age, you will be disappointed. Also remember this is a mock baklava but does resemble a layered pastry type of dessert. Soak matzah only a few minutes to soften in water and lay out on counter and cover with tea towel to keep moist. Matzoh should not be at all soggy, somewhat pliable yes. Mix chopped nuts with sugar and cinnamon ( nuts also can be any favorite combination to include almonds ). In a 9 inch square pan place down a matzah and brush with melted butter, add some nut mixture, sprinkle on some chopped apricots and repeat layers brushing with each matzah with some melted butter , adding nuts, apricots and ending with a top matzoh. Drizzle on some melted butter, sugar, cinnamon and bake 350F about 25 minutes. While baking, combine syrup ingredients, bring to boil and cook until syrupy and thickened about 10 to 15 minutes. Remove baklava from oven and cool to warm and then pour on warm syrup . Let cool completely. When cool, pour on some honey over top of cooled baklava. Cover with foil and let rest a day or two . Carefully cut into squares and lift out carefully on dessert plates . Top with whipped cream if desired or drizzle on some warm honey. Yield 8 servings.

Passover Mock Baklava


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list all recipes for DESSERT (517)
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list all recipes by BUTTERFLYDOG (1134)


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keyword: passover
keyword: baklava
ethnicity: greek
recipes for dessert
recipes by butterflydog
Email Address:
(posted April 11, 2006)

5 to 6 matzoh ( soak in water for a few minutes only to
soften )
1 cup chopped walnuts
1 cup chopped pecans
1 cup
sugar
1 pkg dried apricots fine chopped
1 tsp
cinnamon
1 stick
butter melted and divided

Syrup:
2 cups
sugar
1 cup water
juice from one
lemon
3 Tbs
butter
Honey
sugar, cinnamon
Whipped
cream ( optional )

I tried this recipe last year and found out that the recipe has to set a day or two so the matzah will soak up the syrup,
soften and take on all the flavors. If you don't let it age, you will be disappointed.

Also remember this is a mock
baklava but does resemble a layered pastry type of dessert.

Soak matzah only a few minutes to
soften in water and lay out on counter and cover with tea towel to keep moist. Matzoh should not be at all soggy, somewhat pliable yes. Mix chopped nuts with sugar and cinnamon ( nuts also can be any favorite combination to include almonds ).

In a 9 inch square
pan place down a matzah and brush with melted butter, add some nut mixture, sprinkle on some chopped apricots and repeat layers brushing with each matzah with some melted butter , adding nuts, apricots and ending with a top matzoh. Drizzle on some melted butter, sugar, cinnamon and bake 350F about 25 minutes. While baking, combine syrup ingredients, bring to boil and cook until syrupy and thickened about 10 to 15 minutes. Remove baklava from oven and cool to warm and then pour on warm syrup . Let cool completely. When cool, pour on some honey over top of cooled baklava. Cover with foil and let rest a day or two . Carefully cut into squares and lift out carefully on dessert plates . Top with whipped cream if desired or drizzle on some warm honey.

Yield 8 servings.


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