MATZOH BAKLAVA

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Matzoh Baklava image

Provided by Einat Admony

Categories     Citrus     Nut     Dessert     Bake     Passover     Lemon     Pistachio     Walnut     Honey     Cinnamon     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

6 sheets matzoh
For syrup
2 cups sugar
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon rose water
For assembly
1 cup walnuts, chopped
1 cup shelled raw unsalted natural pistachios, chopped
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup (1 stick) unsalted margarine or butter, melted

Steps:

  • Briefly pass each sheet of matzoh under cold running water until wet on all sides. Layer sheets between damp paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours.
  • While matzoh is softening, make syrup
  • In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice, honey, and rose water and simmer 1 minute. Remove from heat and let cool, then chill until ready to use.
  • Assemble dessert
  • Preheat oven to 350°F. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom. Separate out 1/6 of nut mixture and reserve for topping cooked baklava.
  • Transfer 1 sheet matzoh to counter. Press rolling pin once over sheet from one end to other to flatten. Rotate 90 degrees and repeat. Transfer to 8-inch-square pan and brush with melted margarine. Sprinkle with 1/5 of unreserved nut mixture.
  • Roll out second sheet of matzoh and transfer to pan. Brush with margarine and sprinkle with nut mixture. Repeat with remaining matzoh sheets and remaining nut mixture, ending with matzoh sheet brushed with margarine on top.
  • Bake until golden, about 25 minutes. Transfer to rack and immediately pour chilled syrup over. Sprinkle with reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into small squares or diamonds and serve.

Sabbirahmed760 Shah
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I would definitely make this again. It's a great dessert for any occasion.


Tosha Everett
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I'm not a big fan of baklava, but this recipe was really good. The matzo added a nice touch.


Afnan Jutt
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This recipe is a keeper! It's so easy to make and the baklava is always delicious.


Bren Close
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I love this recipe! I've made it several times and it's always a hit.


Micheal Afrane Obeng
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This is the best baklava recipe I've ever tried. It's so easy to make and the results are amazing.


Angel Alaniz
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I've made this recipe several times and it always turns out great. It's a favorite of my family and friends.


Keith Stapleton
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This recipe is a winner! The baklava was delicious and everyone at my party loved it.


ONDA JACOB
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I made this for my family and they loved it! They said it was the best baklava they've ever had.


Ganng Rayamajhi
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This was my first time making baklava and it turned out great! I'm so glad I found this recipe.


Md Alfi
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This recipe is amazing! The baklava is flaky and crispy, with a sweet and nutty filling. I highly recommend this recipe.


Captain Venom
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I love this recipe! It's so easy to make and the baklava is always delicious.


Ngonadi Chinaemerem Emmanuel
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This is a great recipe. I've made it several times and it always turns out perfectly.


Shaniel Linton
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I made this for a party and it was a hit! Everyone loved it.


marion vicky
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This was my first time making baklava and it turned out great! I followed the recipe exactly and it was easy to follow. The baklava was delicious and I will definitely be making it again.


Lady Luna
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Delicious!


Wadzanai mudare
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This recipe is a keeper! The baklava was so easy to make and it turned out perfectly. I will definitely be making this again.


Liz Brooks
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I made this for my family for Passover and it was a huge success! Everyone loved it and I will definitely be making it again.


prince Shablu
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This is a great recipe for using up leftover matzo. The baklava was delicious and everyone at my party loved it.


Mark Junior
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I've never had matzo baklava before, but this recipe was so easy to follow and the results were amazing! The baklava was flaky and crisp, with a sweet and nutty filling. I highly recommend this recipe.


Marvil Lion
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This was the hit of our Passover Seder! Everyone loved the combination of crispy matzo, sweet filling, and crunchy nuts. I will definitely be making this again next year.