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.
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.
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
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.
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
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.
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