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Baklawa

Unwrap and carefully unfold thawed fillo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out.

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.

Assembly
Layer one package of the fillo 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.

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.

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.

*Shortcut*
Butter pan and place one whole package of fillo dough in pan, butter top, and add nut filling. Place second package of fillo 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.

*Can be purchased at any Middle Eastern or Greek specialty store.

SERVINGS: 60

Ingredients
2 packages fillo dough

Filling
2 lbs. walnuts
3/4 cups sugar
2 tablespoons orange blossom water (Mazahar)*
2 ½ lbs. butter

Syrup
3 cups sugar
2 cups water
2 tablespoons orange blossom water
2 tablespoons of lemon juice

Daily Values
Total fat: 24.0g
Saturated Fat : 10.1g
Cholesterol: 44.4mg
Sodium: 159.9mg
Carbohydrate: 14.7g
Dietary Fiber: 0.8g
Protein: 3.9g

Percent of Daily Values
(2000 Calorie Diet)

Total Fat : 37%
Saturated Fat: 51%
Cholesterol: 14%
Sodium: 7%
Carbohydrate: 5%
Dietary Fiber: 3%
Protein : 8%

Calories: 278

Tel: (517) 719-3919 |  | Email: jlorraineco@aol.com

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