Baklava

"Long a delicacy of Greece and the Middle East, this pastry is sure to satisfy the most discriminating taste buds."
 
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Ready In:
1hr 22mins
Ingredients:
8
Yields:
25 pieces
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ingredients

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directions

  • ----------The Syrup----------.
  • Boil the water and sugar for 2 minutes.
  • Add the rose water.
  • Cool and then refrigerate.
  • -----------The Filling--------------.
  • Grind the nuts, sugar and rosewater together in a food processor or blender until of a pasty consistency.
  • ------------Assemble-----------.
  • Brush oblong cake pan with melted margarine.
  • Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used half the phyllo and half the margarine.
  • Sprinkle the filling evenly over the top.
  • Layer the rest of the phyllo and margarine, brushing the top with margarine.
  • Preheat oven to 350°F.
  • Cut 1 inch wide strips to the bottom of the pan, and then cut on the diagonal to make diamond shapes.
  • Bake for 30 minutes, then reduce the heat to 300°F and bake about 10 minutes more, or until golden brown.
  • Re-cut the pieces you have already cut, then pour the syrup over all.
  • The syrup will absorb into the pastry.
  • Let cool at room temperature for several hours before serving.

Questions & Replies

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Reviews

  1. This is a wonderful recipe, Carol! To heck with the calories! The rose water gives it just the right flavor.
     
  2. I make this yearly at christmas, and I was so happy to read that your version does not contain honey. Neither does mine. The only thing I found negative in this recipe is the margarine. You cannot use margarine, you must use clarified butter, or it is called ghee. If u use margarine the pyhlo dough will get soggy. I also do not put the rose water in my filling, only a small anount of butter.
     
  3. This is WONDERFUL. Good job, Carol!
     
  4. I have been making baklava since high school and was taught actually in my cooking class. However I use sweet butter instead of margrine and omit the rose water in the whole recipe and add A slice of orange with the peel to give the syrup a kick! And boil the syrup til it boils on med heat and low after its on a consistant boil. You will know the syrup is ready when you dip a wooden spoon and get a nice thick coat on it. I love baklava
     
  5. This is a good recipe. The only steps I would add is roating the nuts and boiling the sugar syrup for about 10 minutes so that it is thick when poured on the baklava. This will not make it soggy.
     
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Tweaks

  1. I have been making baklava since high school and was taught actually in my cooking class. However I use sweet butter instead of margrine and omit the rose water in the whole recipe and add A slice of orange with the peel to give the syrup a kick! And boil the syrup til it boils on med heat and low after its on a consistant boil. You will know the syrup is ready when you dip a wooden spoon and get a nice thick coat on it. I love baklava
     

RECIPE SUBMITTED BY

As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
 
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