Baqlawa (Baklava) A layered pastryPosted: December 12, 2008 | |
This is H’s absolute favorite anytime of the year!! I haven’t made it since the summertime when I totally forgot to blog about it, so when the holidays rolled around again, I decided to make it for him and our wine party this weekend! His sister shared with me the Lebanese version of this dessert a few years back and I have enjoyed making it for H ever since!!
2 c. med. chopped walnuts (or pistachio nuts)
1/3 c sugar
1 tbsp rose water
1 lb. filo dough
1 lb. drawn butter
Itir (basic sugar syrup)-See mixture below pastry directions!
2 cups sugar
1 c water
1 tsp. rose water
couple drops fresh lemon juice
Combine nuts, sugar, rose water, for filling. Take 2 sheets filo dough, brush with butter. Place 3-5 tablespoons of filling along wide edge. Roll and place into buttered pan, butter tops. Place in 9×13 pan. Continue until pan is full. Cut diagonally into 2-3 inch lengths. DON’T FORGET TO CUT!
Bake at 300 degrees for 1 hour.
Combine sugar, water, lemon juice in sauce pan. Boil over med. heat for 10-15 mins. Before removing from heat add rose water and let it return to a boil. Remove from heat and cool.
Spoon cold syrup over baked pastry until saturated!
Enjoy once cooled!!