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Wednesday, March 21, 2007

Baklawa (Baklava)

Baklawa (Baklava)
An ideal and good end to a delicious meal is a creative dessert such as Baklawa (Baklava).

Although most Lebanese, Syrians, and Jordanians prefer to eat fresh fruit after a hardly meal, certain desserts or sweets are expected to follow.

Furthermore, sweets are often served separately for occasions and celebrations; for example, “meghli” is served when a baby is born at Christmas to symbolize the birth of Jesus.
Lebanese and Syrian desserts and sweets are so tempting that while making them, you can not wait to dive into them with a renewed appetite. The sweets are popular and pleasing to the palate.

2 cups of med. chopped pecans (or walnuts)
1/3 cup sugar
1 tsp rose water
1 lb filo dough
1 lb drawn butter or sweet butter
1 basic syrup recipe (2 cups sugar - 1 cup water - few drops of lemon juice - 1 tsp rose water - boiled)

Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer.

Continue layering buttered filo on top. Cut in diamond shaped pieces. Bake at 300 until golden brown. Pour syrup over baklawa, making sure the dough is well saturated.

Garnish with minced pistachio (optional).

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