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Baklava

December 17, 2011

So the baklava recipe that I randomly chose from the internet for it’s apparent ease had a few problems. For example, it’s layering strategy (8 then filling then 2 then more filling then 2 then more filling then 8 ) left a lot of phyllo dough left over, despite saying it would use a whole packet. And then there was the syrup – so so much syrup. And the end result? What could only be called baklava-inspired-low-carb-honey-nut-soup. Low carb because I had all those phyllo sheets left over, obviously.

(The baklava was not photographed – above are some of my coworkers’ cookies. The oh-so-popular rum balls, which really backed a punch, are not pictured above.)

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