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
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millicent tsele
[email protected]I've tried many Baklava recipes, but this Lebanese version is definitely my favorite. The phyllo dough is so crispy and flaky, and the filling is perfectly sweet and nutty. I love the addition of orange blossom water, which gives the dish a unique an
jony home
[email protected]This Lebanese Baklava is the perfect dessert for any occasion. It's easy to make, looks impressive, and tastes incredible. I highly recommend giving this recipe a try!
Kaka
[email protected]I'm not much of a baker, but this Baklava recipe was surprisingly easy to follow. The end result was a beautiful and delicious dessert that I was proud to serve to my guests.
Anab Adan
[email protected]This Lebanese Baklava was a hit at my party! Everyone raved about how delicious it was. The combination of crispy phyllo dough and sweet, nutty filling was simply irresistible. I'll definitely be making this again for future gatherings.
Zaya Harsen
[email protected]I love Baklava, and this Lebanese version is one of the best I've ever had. The phyllo dough was perfectly crispy and the filling was rich and decadent. I highly recommend this recipe!
Umar Boss
[email protected]Not a big fan of Baklava usually, but this Lebanese version was surprisingly delicious. The phyllo dough was crispy and the filling was sweet and nutty without being too overpowering. I'd definitely recommend trying this recipe.
Easmin Akthee
[email protected]This recipe was easy to follow and the Baklava turned out beautifully. The orange blossom water added a nice touch of flavor. I will definitely be making this again!
Rony Vay
[email protected]I've made Baklava before, but this Lebanese version is by far the best. The phyllo dough was so delicate and flaky, and the filling was perfectly balanced between sweet and nutty. I will definitely be making this again for special occasions.
Piom Foridul
[email protected]Wow! This Lebanese Baklava is seriously good. The layers of crispy phyllo dough and the rich, flavorful filling are a match made in dessert heaven. I'm so glad I tried this recipe.
Etgsstiu gdgjhd
[email protected]The Baklava turned out amazing! The combination of crispy phyllo dough and the sweet, nutty filling was heavenly. I especially enjoyed the hint of orange blossom water, which added a lovely floral note to the dessert. Definitely a keeper recipe!
JeDuctionZ
[email protected]This Lebanese version of Baklava was a delightful treat! The phyllo dough was crispy and flaky, and the filling was perfectly sweet and nutty. I loved the addition of orange blossom water, which gave the dish a unique and fragrant flavor. Overall, it