I finally found the perfect Baklava recipe.
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Find it in this book: Kyriakou, Theodore, and Charles Campion. "Baklava." The Real Greek at Home: Dishes from the Heart of the Greek Kitchen. London: Mitchell Beazley, 2004. 42-43. Print.
It takes quite a bit of time and the amount of clarified butter (454 g clarified = 1 1/3 lbs unclarified butter!!!), sugar (1000 g), and honey are almost shocking, but the result is remarkably authentic.
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