Baklawa - Syrian Version of Baklava |
|
 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 75 |
|
This is similar to the Greek dessert, Baklava, but not as syrupy. It is the Syrian version. My DH is the one who makes this as I have no patience for the phyllo dough, and he does it really good!!! Ingredients:
2 lbs phyllo dough (for a 17x13 tray) |
3 cups melted rendered butter |
2 lbs shelled walnuts (or 1/2 walnuts and 1/2 pistachios) |
3/4 cup sugar |
2 tablespoons rose water (usually found in middle eastern markets) |
2 1/2 cups sugar |
1 1/2 cups water |
1/2 teaspoon lemon juice |
1 teaspoon rose water |
Directions:
1. Butter baking pans thoroughly.
2. Place 1 lb.
3. of dough in pan, brushing butter between each sheet.
4. Do not butter top sheet.
5. Combine ingredients for nut filling and spread evenly on last layer.
6. Place the other 1 lb.
7. dough over nut filling, brushing each layer with butter between each sheet.
8. Cut in diamond shapes.
9. Pour remaining butter over top.
10. Bake in a preheated oven 400 degrees for 15 minutes.
11. ,then reduce heat to 325 degrees for 45 minutes.
12. *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
13. SYRUP:.
14. Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
15. Let syrup stand for 10 minutes before pouring over cold Baklawa.
|
|