35. Recipe: Baklava 1
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Baklava 1
Syrup Ingredients:
1.5 cups sugar
.5 cup water
1 tablespoon mazaher (orange blossom water)
squeeze of lemon
Baklava Ingredients:
1 box phillo dough
3 cups chopped walnuts
1 tablespoon cinnamon
2 tablespoons mazaher
2 sticks melted unsalted butter
honey
1. Cook syrup first so that, if you mess up the syrup, you can
make another batch.
Combine all syrup ingredients and cook over medium heat and
after it has come to a boil cook for 5 minutes and remove
from the heat. Do not let it get too thick when it's still cooking
or it won't be absorbed by the phillo dough.
Place syrup in the refridgerator.
2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey in
so that the walnuts stick together but are not dripping.
3. Using a pastry brush, put a coat of butter on cookie sheet. Carefully
place 1 sheet of phillo on top of butter. Brush sheet with butter
then put another sheet on top of that one. Continue until you've
used 1/3 of the phillo.
4. Spread the walnut mixture on the phillo, leaving a tiny bit of space
at the edges. Cover with the rest of the phillo, spreading butter
between each sheet.
5. Make sure the top of the baklava has butter spread all over it. Then.
cut the baklava in squares.
6. Place in oven at 350 degrees for about 15 minutes - but watch it closely.
7. When the Baklava is done cooking pour the syrup on top - a little at
a time using a spoon or ladle.
The thing to remember about the syrup is hot baklava/cold syrup or
cold baklava/hot syrup. You want the maximum amount of syrup to be
absorbed.
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