This recipe for baklava is a right of passage for me. My mother, Huguette, Claude’s sister, was known for her baklava. She use this family recipe. It was passed down to me and I have passed it down to my daughter. It is a very important family recipe. We made this recipe using various kinds of nuts. We also varied it slightly to make it into a strudel with apples. My mother even made a filling of ground beef and pinenuts , replacing the nuts in the original recipe with the meat/pinenut
mixture.
The Claude Levy Recipe Book project 
This recipe for baklava is a right of passage for me. My mother, Huguette, Claude’s sister, was known for her baklava. She use this family recipe. It was passed down to me and I have passed it down to my daughter. It is a very important family recipe. We made this recipe using various kinds of nuts. We also varied it slightly to make it into a strudel with apples. My mother even made a filling of ground beef and pinenuts , replacing the nuts in the original recipe with the meat/pinenut
mixture.
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