Raspberry BaklavaPatti Heinz
- 1 pkg. filo dough
- 3 sticks melted butter
- 12-oz. raspberry preserves or pie filling
Thaw filo dough according to package directions.
Cut in 1/2 and trim edge to fit 9x13 glass pan
Keeping dough covered, layer one leaf at a time covering with melted butter until you have 13 layers.
Spread 1/2 of preserves on top and continue layering 13 more. Spread rest of filling and finish layering leaves.
Cut through top layers with a sharp knife in a diamond pattern. Bake at 350 for 45-60 minutes, until lightly brown on top. Pour syrup over and serve the next day.
Combine 1 cup sugar & 1 cup water, and boil for 5 minutes.
Source: Patti Heinz