Our Recipe for Unity
Baklava

Baklawa

Baklawa

Ingredients

For the Baklawa

  • 1 package of phyllo dough
  • 4 cups of finely chopped walnut or pistachio
  • 1 tablespoon sugar
  • 1 tablespoon rose water optional
  • 1 cup unsalted butter melted
  • A pinch of salt

For the Ater

  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon orange blossom water or rose water optional

Instructions

For the Ater

  1. In a saucepan over medium heat, add the sugar and water and bring to a boil. When the mixture starts to boil add the lemon juice and let simmer on medium-low heat for 5 minutes. The mixture will thicken as it cools down.
  2. You can preserve syrup for later use for up to two months. Save it in a clean dry container in a cool place.
  3. Some recipes may call for certain flavorings such as rose water or orange blossom water. make sure to add them before the syrup starts to boil.

For the Baklawa

  1. Preheat the oven to 350
  2. Thaw phyllo dough according to package instruction (usually leave it in room temperature for 30 minutes).
  3. For the filling, combine nuts, sugar, salt and rose water.
  4. Divide the dough intro four parts. Start layering the first part in a 10″*13″ baking pan (9″*12″ also workand brushing every other layer with butter. Add one third of the filling at the end of the first part of the layers.
  5. Repeat with the rest of the dough and filling. However, for the last part of dough, brush every layer with butter making sure to brush the top layer generously.
  6. With a sharp knife, cut the dough into 1*1 inch diamonds making sure to cut all the way.
  7. Pop in the oven for 30-40 minutes until sides are yellow-brown.
  8. Prepare Ater (syruwhile making baklawa.
  9. Ladle syrup equally on Baklawa. For a sweeter baklawa ladle the whole syrup recipe; otherwise, reserve 1/2 cup for people with sweeter tooth!
  10. Keep in a dry cool place (do not refrigerate). baklawa usually keeps well for at least a week.

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