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Raspberry Baklava

PattiPatti Heinz
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  • 1 pkg. filo dough
  • 3 sticks melted butter
  • 12-oz. raspberry preserves or pie filling
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  • 1

    Thaw filo dough according to package directions.

  • 2

    Cut in 1/2 and trim edge to fit 9x13 glass pan

  • 3

    Keeping dough covered, layer one leaf at a time covering with melted butter until you have 13 layers.

  • 4

    Spread 1/2 of preserves on top and continue layering 13 more. Spread rest of filling and finish layering leaves.

  • 5

    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.

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