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foodandfoto,
Athenaeus will certainly have a recipe for you. I soak mine down like you described. Try to cut them before baking and give them a douse when coming out of the oven, this tends to stick the top layers.
Did you know that baklave is Italian?:D :rolleyes: :D
 

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I love the black walnut. Athenaeus is so right about the overcooking. This is why I add a little oil to the clarified butter. It has less tendency to fry or burn the nuts. The oil gives you a little room to play although if you do over bake it can keep cooking after you take em out of the oven.
:D :chef:
 
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