BAKLAWA (LEBANESE VERSION OF BAKLAVA)
I haven't made this yet, but plan to. The mazahar, or orange blossom water, can be purchased at any Middle Eastern or Greek specialty store. Keep in mind that this makes 60 servings. TIP: Syrup must either be cool and poured over hot baklawa or hot and poured over cooled baklawa. Never pour hot syrup over hot baklawa; it will make it soggy.
Provided by Sandi From CA
Categories Dessert
Time 1h30m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out.
- FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended. Butter a 12 x 16 inch baking pan. Render the butter.
- FOR THE ASSEMBLY -- Layer one package of the phyllo sheets in the pan, buttering generously between each sheet with a pastry brush or cloth dipped in butter. Mix 2-3 tablespoons of water with the walnut mixture and put over the top of the last sheet, making sure to keep the layer of walnuts level.
- Repeat the same procedure with the second package of dough, buttering generously between each sheet, and butter the top. Cut into diamonds, dipping the knife into hot water as you go for easier cutting. Pour over any remaining butter.
- Bake at 350 degrees for 45 minutes to 1 hour (depending on your oven) or until bottom is done and top is golden brown. If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly.
- FOR THE SYRUP -- Mix sugar and water together and bring to a boil. Boil about 15-20 minutes. Remove syrup from heat, add lemon juice and orange blossom water. Stir and let cool.
- SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. Place second package of phyllo dough over nuts and butter the top. Cut into diamonds and pour all the rendered butter into the pan, making sure it settles into all the cuts and around edges. Bake as directed above.
Nutrition Facts : Calories 328.2, Fat 26.1, SaturatedFat 10.9, Cholesterol 40.7, Sodium 182.5, Carbohydrate 22.6, Fiber 1.3, Sugar 12.9, Protein 3.5
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Shanana Mitchell
[email protected]This baklava is a bit time-consuming to make, but it's worth it. It's so delicious!
Dayo Dee
[email protected]I love the crispy filo dough and the sweet, nutty filling. This baklava is a real treat.
Altaf JR
[email protected]This baklava is the best I've ever had. It's so moist and flavorful.
Marisol Rodriguez
[email protected]I'm not a huge fan of baklava, but this recipe changed my mind. It's so good!
VIVIAN LIHAVI
[email protected]This baklava is absolutely delicious. I highly recommend it.
ray Rosebluff
[email protected]I've tried many baklava recipes, but this one is my favorite. It's the perfect balance of sweetness and nuttiness.
Devontec Sims
[email protected]I made this baklava for a party and it was a huge success. Everyone loved it!
Benjamin Neel
[email protected]This baklava is so good! I can't stop eating it.
TEB SAKIB
[email protected]I love this recipe! The baklava is always a hit with my family and friends.
E XAIN
[email protected]This was my first time making baklava, and it turned out great! The recipe was easy to follow and the baklava was delicious.
Simone Baker
[email protected]I've made baklava many times before, but this recipe is by far the best. The instructions were clear and easy to follow, and the end result was delicious.
Xurmo Daacad
[email protected]This baklava recipe is a keeper! The filo dough was crispy and flaky, and the filling was perfectly sweet and nutty. I will definitely be making this again.