The gadget spec URL could not be found
The gadget spec URL could not be found
The gadget spec URL could not be found
Submitted by: Chef Sugar | Date Added: 13 Jun 2010
Listed in: Lebanese Desserts

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?

• 1.5 cups sugar
• 5 cup water
• 1 tablespoon mazaher (orange blossom water)
• squeeze of lemon

Baklawa :
• 1 box filo dough
• 3 cups chopped walnuts
• 1 tablespoon cinnamon
• 2 tablespoons mazaher
• 2 sticks melted unsalted butter honey 

• Cook syrup first so that, if you mess up the syrup, you can make another batch.
• Combine all syrup ingredients and cook over medium heat and after it has come to a boil cook for 5 minutes and remove from the heat.
• Do not let it get too thick when it's still cooking or it won't be absorbed by the filo dough. Place syrup in the refrigerator.
• For the walnut mix - mix walnuts, mazaher and honey. Mix honey in so that the walnuts stick together but are not dripping.
• Using a pastry brush, put a coat of butter on cookie sheet. Carefully place 1 sheet of filo on top of butter.
• Brush sheet with butter then put another sheet on top of that one. Continue until you've used 1/3 of the filo.
• Spread the walnut mixture on the filo, leaving a tiny bit of space at the edges. Cover with the rest of the filo, spreading butter between each sheet.
• Make sure the top of the baklawa has butter spread all over it. Then. cut the baklawa in squares.
• Place in oven at 350 degrees for about 15 minutes - but watch it closely.
• When the Baklawa is done cooking pour the syrup on top - a little at a time using a spoon or ladle.
• The thing to remember about the syrup is hot baklawa/cold syrup or cold baklawa/hot syrup. You want the maximum amount of syrup to be absorbed.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)