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Matslava (Matsah Baklava)

This is such an easy and great Passover dessert. A sure crowd-pleaser!

1 cup granulated sugar

1 cups orange blossom honey
1 ½ cups water
2 tablespoons lemon juice
2 cinnamon sticks
5 whole cloves

2 cups blanched chopped almonds
2 cups chopped walnuts
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves

1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
measuring spoons
medium bowl
mixing spoon
9" × 13" glass baking dish
pastry brush
chef's knife

1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, place the 1 cup sugar, honey, water, lemon juice, cinnamon sticks and whole cloves. DO NOT MIX.
3. Cook the mixture until slightly syrupy, about 5 minutes. Remove the cloves and cinnamon sticks. Set aside to cool.
4. In the medium bowl, combine the almonds, walnuts, ¼ cup sugar, ground cinnamon and ground cloves.
5. Soak the matsah in water until easy to cut, but not mushy.
6. Brush oil around the inside of the baking dish.
7. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
8. Spread half of the nut mixture over matsah.
9. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
10. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
11. Bake for 20 minutes.
12. Reduce heat to 300ºF and bake an additional 15 minutes.
13. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
14. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

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