Oh Baklawa. One of those desserts you cannot just have a piece of. The delicious syrup over the buttery layers of phyllo stuffed with delicious nut meats. I used a basic recipe from my Baker's Odyssey cookbook, but I altered a bit to my liking. It only called for walnuts, but I used half walnut and half pistachio. I also used rose water instead of orange flower water since that is all I had.
Preperation is a bit tedious, I'll admit. But in the end, who cares? The delicious little bites of heaven make you quickly forget how long it took you to baste every sheet of that dough. I love how this recipe make a whole 9 x 13 pan. You will most definitely have a bunch leftover to feed your friends, or just nibble on during the week. This was the dessert I served for my Lebanese Cuisine for my lunch club. And yes ther is some leftover, which I'm sure won't last a couple more days. My menu for this little feast consisted of:
Hummus
Baba Ganoush
Tabouleh
Stuffed Grape leaves
Kibbee Sounieh (baked)
Spinach Fattayer (pies)
Yogurt
Toasted Pita
Baklawa
I was pleased how everything turned out. And I felt like I was back home in MI. Thanks to my Jiddy and Papa, for helping with the recipes. Mwah!
Baklawa
(a Bakers Odyssey, pg. 140)
Syrup:
3 cups sugar
2 cups water
2 Tbs. orange flower water ( I used Rose Water)
1 Tbs. lemon juice
Filling:
1 lb. walnuts ( I use half walnut, half pistachio)
1/2 cup sugar
1-2 Tbs. orange flower water (again I used rose)
1 lb. (one pkg.) phyllo dough thawed
3 sticks butter (clarified)
Combine the sugar and water in a sauce pan and bring to boil over med. heat. Cover and cook 3 minutes. Remove syrup and stir lemon juice and rose water in. Cover and refrigerate until completely cooled.
Filling:
Chop nuts, sugar and rose water in food processor until they are small pieces but not ground. refrigerate until ready to use.
Brush the bottom and sides of 9 X 13 pan with clarified butter
Lay one sheet down and fold over to fit if needed. brush lightly with butter. repeat until you have used one package of phyllo(usually a carton comes with two individually wrapped portions).
Take filling and spread evenly over phyllo. Repeat the layering process with the remaining phyllo.
When finished layering score phyllo length wise into 5 strips. Then cut diagonally in 6ths to make diamond shape. Use a sharper knife to cut all the way through after scoring.
Bake for 30 minutes at 350. After 30 minutes lower to 30 minutes and bake another 35-40 minutes. If it is starting to brown early cover with foil. Take out of oven and pour COLD syrup over hot baklawa (do not add hot syrup) 
Before serving garish with crushed walnut or pistachio. Let sit a couple hours before serving.
10 comments:
wow looks great!
Looks delicious! I remember the first time I ever had Baklava and it was sooo good! Your luncheon sounds like it was delicious also!
I belong to a cooking club thru my work place but haven't been able to attend all winter. This makes me think its time to get back! :)
ALLY! You are torturing me! You have made ALL my favorites. Baklawa being number one! Love the mixture of walnuts and pistachios!
For what its worth, I always use rosewater instead of orange flower water in baklava - I think the orange is too overpowering!
Those look soo awesome!
Your baklava is absolutely mouthwatering. I never make it because I would eat ALL of it, and then I'd be sorry.
Holy cow, what a feast! I have gotten behind on my google reader blogs, but I'm glad I got to catch up one yours tonight. I love baklava, but I don't know if I'll ever have the motivation to make my own.
oh my goodness, one of my all time favorite desserts! I NEED to make this soon. thanks for a recipe :)
i have always wanted to try making this at home!! great job!
Are you Lebanese???
you mentioned Jidi and Papa , and the baklawa look Lebanese not Greek
I am very curious!!!!
Ya hala ya hala
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