Recipe by Kat Rahal
This is similar to the Greek dessert, Baklava, but not as syrupy. It is the Syrian version. My DH is the one who makes this as I have no patience for the phyllo dough, and he does it really good!!!
- 2 lbs phyllo dough (for a 17x13 tray)
- 3 cups melted rendered butter
- 2 lbs shelled walnuts (or 1/2 walnuts and 1/2 pistachios)
- 3⁄4 cup sugar
- 2 tablespoons rose water (usually found in Middle Eastern markets)
- 2 1⁄2 cups sugar
- 1 1⁄2 cups water
- 1⁄2 teaspoon lemon juice
- 1 teaspoon rose water
Directions See How It's Made
- Butter baking pans thoroughly.
- Place 1 lb.
- of dough in pan, brushing butter between each sheet.
- Do not butter top sheet.
- Combine ingredients for nut filling and spread evenly on last layer.
- Place the other 1 lb.
- dough over nut filling, brushing each layer with butter between each sheet.
- Cut in diamond shapes.
- Pour remaining butter over top.
- Bake in a preheated oven@ 400 degrees for 15 minutes.
- ,then reduce heat to 325 degrees for 45 minutes.
- *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
- Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
- Let syrup stand for 10 minutes before pouring over cold Baklawa.