SYRIAN WALNUT BAKLAVA
Marhaf Homsi learned to make this Syrian-style walnut baklava from his family in Hama. The baklava he and his wife, Nawal Wardeh, now bake in Brooklyn and sell at their online store, Syrian Sweet Refuge, is less intensely sweet than the sticky confection familiar to many Americans. Cut into large squares, as is traditional in Hama, where the couple ran a bakery for 30 years, the baklava is lightly soaked in a lemon sugar syrup, rather than honey. Use the best quality walnuts available and chop them by hand; Mr. Homsi finds that walnuts chopped in a food processor get bruised and overly pulverized, creating a powdery texture. Be sure to leave time to defrost frozen phyllo dough, which takes 2 hours to thaw on the counter.
Provided by Tejal Rao
Categories dessert
Time 2h
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Chop walnuts by hand into small pieces. (A food processor will bruise and pulverize the walnuts, creating a powdery effect.) Transfer to a bowl and mix with confectioners' sugar and orange blossom water.
- Cover phyllo pastry with a clean, lightly damp kitchen towel. Layer a pastry sheet into a 13-by-18-inch pan, securing it in a few places with dabs of clarified butter in the bottom of the pan. Brush sheet lightly with butter before layering on the next sheet. Continue layering butter and sheets; once half the sheets have been used, scatter the walnut mixture evenly over the top, being careful not to rip the pastry or leave any spots uncovered.
- Layer the remaining sheets, brushing each lightly with butter, including the top one. If your sheets are larger than the pan, trim the stack all at once so the edges are flush with the pan. Cut baklava into 3-inch squares, and pour any remaining butter around the edges. Bake for 40 minutes, or until top is a light golden brown.
- Meanwhile, prepare simple syrup: Boil granulated sugar and 3/4 cup/180 milliliters water together in a small pot over medium-high heat, stirring to combine. Remove from heat and add lemon juice. Stir, set aside and let cool to lukewarm.
- If there is excess butter in the baklava pan, carefully tip it over the sink to drain. While baklava is still hot, drizzle over the lukewarm syrup, being sure to get it in the gaps between pieces. Once completely cool, the baklava is best stored covered at room temperature and eaten within a few days.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 81 milligrams, Sugar 7 grams
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waseem jan w.a
[email protected]I've made this baklava several times now and it always turns out perfectly! The phyllo dough is so flaky and the filling is so rich and nutty. I love that I can make it ahead of time and it still tastes great.
Sanelle Dube
[email protected]I made this baklava for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again.
Yvonne Jerez
[email protected]This baklava was very time-consuming to make, but it was worth it! The baklava was so delicious and it was a hit with my family and friends.
Charlie Abraham
[email protected]I'm not a huge fan of baklava, but I decided to give this recipe a try and I'm so glad I did! The baklava was absolutely delicious and I will definitely be making it again.
Bec Kie
[email protected]This baklava was so easy to make and it turned out so well! The phyllo dough was very forgiving and the filling was very flavorful. I will definitely be making this again.
Stephen kelechi
[email protected]I made this baklava for a party and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making this again.
Sheila Cherop
[email protected]This was the best baklava I've ever had! The phyllo dough was so flaky and the filling was so rich and nutty. I will definitely be making this again for special occasions.
Md yusuf Hissen
[email protected]I've never made baklava before, but this recipe was easy to follow and the results were amazing! The baklava was flaky and flavorful, and the syrup was the perfect balance of sweet and tangy.
Chidex Røndön
[email protected]This baklava was delicious! The walnuts were perfectly toasted and the syrup was just the right sweetness. I will definitely be making this again.
Gul Salaam
[email protected]I've made this baklava several times now and it always turns out perfectly! The phyllo dough is so flaky and the filling is so rich and nutty. I love that I can make it ahead of time and it still tastes great.
kashan usama
[email protected]I made this baklava for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again.
Colachi Colachi
[email protected]This baklava was very time-consuming to make, but it was worth it! The baklava was so delicious and it was a hit with my family and friends.
Ayan Zakir
[email protected]I'm not a huge fan of baklava, but I decided to give this recipe a try and I'm so glad I did! The baklava was absolutely delicious and I will definitely be making it again.
Md Abdus Samad
[email protected]This baklava was so easy to make and it turned out so well! The phyllo dough was very forgiving and the filling was very flavorful. I will definitely be making this again.
Samwel Kimani
[email protected]I made this baklava for a party and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making this again.
Naiga Nabirah
[email protected]This was the best baklava I've ever had! The phyllo dough was so flaky and the filling was so rich and nutty. I will definitely be making this again for special occasions.
Ismab Migyagulo
[email protected]I've never made baklava before, but this recipe was easy to follow and the results were amazing! The baklava was flaky and flavorful, and the syrup was the perfect balance of sweet and tangy.
LemonLad420
[email protected]This baklava was delicious! The walnuts were perfectly toasted and the syrup was just the right sweetness. I will definitely be making this again.