Recipe by dojemi
I found that this recipe gets better when made one to two days prior to serving. This year was the first time I made it. I think next time I make it I will try without the addition of lemon. However, it did get rave reviews from everyone.
Top Review by Ducky
This really had a 5-star taste and was easy to make but since I had problems with the ingredient list and instructions, I lowered the rating. The baklava lovers really enjoyed this recipe. I prepared it a day ahead of time and put it in the refrigerator. Problems: 1) there is no honey listed for the syrup. I gave it 2 hefty squirts of honey while boiling. 2) the syrup does not thicken, even after boiling for 25 minutes and cooling for 1 hour. Subsequent discussions with other chefs indicate that this will not thicken. 3) the butter measurements are difficult to follow and don't seem to be consistent between the ingredient list and instructions.
- 5 -6 matzos (soak in water for a minute)
- 1 1⁄2 cups chopped nuts (I used walnuts)
- 1⁄2 cup sugar
- 1 teaspoon lemon rind
- 1 teaspoon cinnamon
- 5 1⁄2 tablespoons butter, divided
- 1 cup water
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 1⁄2 tablespoons butter
Directions See How It's Made
- Take the matzah out of the water and cover with paper towels for 15-20 minutes or till soft enough to fold.
- Combine the first 4 ingredients with 3 tablespoons of the butter.
- Using an 8" square pan, make layers of matzah and nut mixture ending with a piece of matzah.
- Drizzle top of matzah with 2 1/2 tablespoons of melted butter.
- Bake@ 350 degrees for 25 minutes.
- When almost cool, cut into squares.
- FOR THE SYRUP: Combine all ingredients and the remaining butter (2 1/2 tablespoons) and boil for 10 minutes stirring slowly till thickened.
- When syrup is cool, drizzle over cut squares.