Baklawa Lebanese Version Of Baklava Recipes
BAKLAWA (LEBANESE VERSION OF BAKLAVA)
I haven't made this yet, but plan to. The mazahar, or orange blossom water, can be purchased at any Middle Eastern or Greek specialty store. Keep in mind that this makes 60 servings. TIP: Syrup must either be cool and poured over hot baklawa or hot and poured over cooled baklawa. Never pour hot syrup over hot baklawa; it will make it soggy.
Provided by Sandi From CA
Categories Dessert
Time 1h30m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out.
- FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended. Butter a 12 x 16 inch baking pan. Render the butter.
- FOR THE ASSEMBLY -- Layer one package of the phyllo sheets in the pan, buttering generously between each sheet with a pastry brush or cloth dipped in butter. Mix 2-3 tablespoons of water with the walnut mixture and put over the top of the last sheet, making sure to keep the layer of walnuts level.
- Repeat the same procedure with the second package of dough, buttering generously between each sheet, and butter the top. Cut into diamonds, dipping the knife into hot water as you go for easier cutting. Pour over any remaining butter.
- Bake at 350 degrees for 45 minutes to 1 hour (depending on your oven) or until bottom is done and top is golden brown. If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly.
- FOR THE SYRUP -- Mix sugar and water together and bring to a boil. Boil about 15-20 minutes. Remove syrup from heat, add lemon juice and orange blossom water. Stir and let cool.
- SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. Place second package of phyllo dough over nuts and butter the top. Cut into diamonds and pour all the rendered butter into the pan, making sure it settles into all the cuts and around edges. Bake as directed above.
Nutrition Facts : Calories 328.2, Fat 26.1, SaturatedFat 10.9, Cholesterol 40.7, Sodium 182.5, Carbohydrate 22.6, Fiber 1.3, Sugar 12.9, Protein 3.5
BAKLAWA - SYRIAN VERSION OF BAKLAVA
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!!!
Provided by Kat Rahal
Categories Dessert
Time 2h
Yield 50-75 serving(s)
Number Of Ingredients 9
Steps:
- Butter baking pans thoroughly.
- Place 1 lb.
- of dough in pan, brushing butter between each sheet.
- Do not butter top sheet.
- Combine ingredients for nut filling and spread evenly on last layer.
- Place the other 1 lb.
- dough over nut filling, brushing each layer with butter between each sheet.
- Cut in diamond shapes.
- Pour remaining butter over top.
- Bake in a preheated oven@ 400 degrees for 15 minutes.
- ,then reduce heat to 325 degrees for 45 minutes.
- *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
- SYRUP:.
- Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
- Let syrup stand for 10 minutes before pouring over cold Baklawa.
Nutrition Facts : Calories 320.9, Fat 24, SaturatedFat 8.4, Cholesterol 29.3, Sodium 166.6, Carbohydrate 25, Fiber 1.6, Sugar 13.5, Protein 4.2
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