Baklawa
From Linda Sakakini, Resident. The book didn't print a hometown.
- CourseDesserts
- Oven350°F, then 200°F
- Time2 hours 15 minutes
- Ingredients9
- Steps10
Ingredients Tick as you go
Pastry
Syrup
Method
Tap a step to mark it done.
Step 1: Make the syrup first: boil sugar and water until the syrup runs thin. Add lemon juice and rose water, then cool.
Step 2: Combine walnuts, sugar and rose water; set aside.
Step 3: Butter the bottom of a large baking tray with sides. Keep filo wrapped in waxed paper or a damp towel in the refrigerator until needed.
Step 4: Lay one filo sheet in the pan, fitting it to the edges, and brush with melted butter. Repeat until half the sheets are used.
Step 5: Spread the walnut mixture evenly over the sheets.
Step 6: Layer the remaining sheets on top, brushing each with butter.
Step 7: With a sharp knife, cut into diamond shapes.
Step 8: Bake at 350°F for 1 hour. Brush with more butter.
Step 9: Continue baking at 200°F for 1 hour 15 minutes, until the top is light gold.
Step 10: Pour cooled syrup over the baklawa, as much as you like.
Pistachios may be substituted for walnuts.
Linda remembers helping her mother and aunt make this for holidays. Her mother made the filo dough at midnight, and they woke at 5 a.m. to spend hours assembling the baklawa.
What we changed or couldn’t read (1)
- Syrup step moved first so it has time to cool; the source gives the syrup recipe after the pastry.