I just need to practice on cutting into diamond shapes! How to make orange blossom syrup is here. Combine nuts, sugar and rose water. Bake for 50 minutes or until golden brown. Lucky couple! My love to your husband too! Thanks for all your wonderful recipes. I make a large pan at Christmas for my friend’s Christmas party . Hi Sandy–yes! The more baklawa, the better. I don’t like too much filling because it makes the diamonds more difficult to handle. Help! Also the orange blossom, I love this, and I will be using Cypriot orange blossom, which is aromatic and subtle ..thanks for your recipe.. it looks great .. Fun to read all the comments and I have learned a few tricks for improvement. Thank you for the Baklawa recipe and all your answers to different questions. Allow the butter to settle in, about 5 minutes. The nuts aren’t really in “layers” they end up throughout the baklawa. 1 tsp nutmeg clarified butter (measure after clarifying), melted. For years, her kitchen would turn into a bakery at Christmastime as she made tray after tray, some 50 of them every December. But that won’t phase you. I always have used Rose water ,but I think I am going to try the orange blossom next time. It can help to press down on the nut layer and then on the top half of the phyllo stack before buttering. Hi Jo–baklawa is traditionally made by buttering each layer as you do, but this method that my aunt used and that I now use works beautifully. 1 lb nuts,chopped (pecans, walnuts, or pistachios) Using a pastry brush, brush melted butter over the sheet. Merry Christmas, my Antonia! So thank you.. Cut a diagonal diamond pattern in the baklava using a very sharp knife. I find making Baklawa very relaxing as I just take my time. Let me know how you like it! 1/3 cup cane sugar Carefully roll each … So happy to hear that Maria! Some nut-dust is unavoidable, but it is better to have a few nuts that need to be broken by hand than to process too much, which will produce nuts that are too finely chopped. We swoon over baklawa to such a degree that it’s like our little pet, our little coosa. Put together as in above post. We put down 5 phyllo painting butter on each one then put on a scoop of the nuts, followed by phyllo, paint the phyllo with butter, another scoop of nuts (make sure they’re even over the pan), another phyllo painted with butter, another scoop of nuts (pace out the nuts to keep them even)………etc. Ghoraybeh: Lebanese shortbread cookie made simply with flour and sugar. Make the syrup in advance so it can be fully chilled. Now that I have adult children and could possibly have grandchildren soon, I want to learn. I was so glad to find you. Bake 1 hr 30 min or until brown on top. So much fun to make it and absolutely delectable to eat! This looks good I’m almost afraid to make it… I have a bad feeling I would end up eating up all those little diamonds all in one day…, But I guess if it’s only once in a while it’s not the most terrible thing in the world, right? Hi Fadia–I don’t think your flower water in the nuts is making the top fall apart. SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. But get up to 50 trays, and mind is going to prevail over matter. I imagine these l­­­ittle ladies danced a jig in their house dresses on that same tabletop when they discovered commercially-made phyllo. Preparation Method. Lucky brother and wedding guests! Using the tip of a very sharp chef’s knife, cut the baklawa into diamonds by cutting six rows (5 cuts) lengthwise and ten rows (9 cuts) crosswise on the diagonal. This is precious! . She liked making me happy with her food. lemon or orange rind if available Cut. Was it the baklawa that sweetens her personality and her life?? Any extra butter is poured on top. I am so looking forward to trying this method. It is so easy to make nowadays that I will probably make it every month and binge on it! It’s a wonder that certain tasks like stretching phyllo didn’t just fall by the wayside, but they did it as though there was no option, and their success in their labor no doubt pushed them full steam ahead. Yes, that is a good point. Read my full guide here.By the way, you don’t have to butter every layer! Since this was only made during Lent it was something to look forward to each year. What were the cookies called that were nut filled dough covered with syrup in the shape of “armadillos”? Great to see you here. VERY INTERESTING. Are the dough cookies you’re thinking of fried? I have had many of them ask for the recipe. Doesn’t get any easier. Merry Christmas! Thank you cousin Terri! Thank you so much and I know you’re going to enjoy this baklawa as much as we do. The role baklawa plays in the repertoire of the Lebanese home cook is formidable. Place the pistachio nuts in a resealable plastic bag. Save my name, email, and website in this browser for the next time I comment. The baklawa should be more cohesive after it dries and sits for a day. The only thing different was that she doesn’t toast the walnuts and I had to explain that added dimension as she questioned it, lol. Baklawa is not made, among my people, the way you describe…but I’d love to try it! And your blog, I am subscribing immediately. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can’t find orange blossom water), and set aside to cool. My mom just made a bunch for Christmas— so good!! Baklava Stuffing: Mix the ground walnuts or your favorite nuts with 2 teaspoons of sugar and a few drops of Orange Blossom Essence. Combine the toasted chopped walnuts and sugar stirring until all of the nuts are coated. My Lebanese baklawa recipe gives you step-by-step instructions so you can enjoy baking and eating this beautiful classic pastry. My mom took up this practice, which means I took up this practice too. 1 lb unsalted butter (rendered) Great suggestion Anthony–that’s a recipe I’d love to develop! Whenever she saw butter or sugar on sale, she bought it. I remember her making the phyllo dough by hand and stretching the sheets of dough over the couch until one day, commercially made dough could be bought in LA. Here’s my blogpost on it: Brush the bottom of the pan with clarified butter. You are the only other person I have found that says it the way I know…everyone else of course knows it as Baklava…lol, Love your site…just like the way I learned how to make lebanese food from my Grand ma and aunts when I was a little kid…its getting lost in my family…i want to pass it on to my daughter who has no clue as of yet about her lebanese heritage…most of my family is gone…so thank you for this site. Be2lewa or Baklawa is done as described in the recipe Maureen shared. Though we always had either pistachio or walnut filling and always seemed to have a rose water based syrup made by the aunties and grandma, my grandmother’s hand written notes indicate the use of Mazaher or orange flower water. I am going to try making a version (it has been over 20 years since I have made them). I love the short cut method. Lightly score the top with your knife before diving in so you can see where the cuts will be. Once the baklawa is cool enough to handle, cut off one of the ends that aren’t pretty and eat it. That’s great news, Henna, and how special! Seems they had to stretch the dough as thinly as possible by pulling it across the kitchen table in one huge sheet. If your phyllo dough came in a 1 lb. Think they used cream of wheat. when cooled it is chewy on the outside and more yielding on the inside. So my question is how much nuts to use and do I use one pkg for bottom and one for top. Home > Recipes > International > Baklava (Lebanese) Printer-friendly version. 30 minutes of prep time and about 50 minutes of baking was all it took for a full tray of baklava or 45-60 pieces of them to be ready. Using a rolling pin, crush the nuts. Thanks for sharing your recipe! Love your photo and I’m so glad you are now a baklawa pro. One of my fave Lebanese cookbooks by Sonia Uvezian, “Recipes and Remembrances from an Eastern Mediterranean Kitchen” says that either (or both) may be used- I may have to try some walnuts with orange flower flavoring. Thanks for your kind words. Do you hear what I hear? in my view it is among the finest confections in the world, but few people know how to make it or even know about it. I have never tried the shortcut you mention, wow can’t wait! OH MY GOODNESS!!!!! I love your blog and it always encourages me to go ahead and make that special something that reminds me of my family. The homemade pleasure starts when the pan has been in the oven for about 15 minutes, and the intoxicating scent of butter and pastry begins to swirl about the kitchen and throughout the house. The nuts stay beautiful. Please welcome Simply Recipes guest author Garrett McCord who brought us some of the best baklava we’ve ever tasted. Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the … I look forward to going back to my Lebanese family tradition! 3/4 cup Earth Balance margarine (I used the regular butter flavour), 3 cups walnuts, oven roasted, cooled I love all of your recipes, photos, and wonderful stories! I too make it like your Aunt Hilda, logs are my forte. Baklawa was only baked on special occasions, usually for the rich who can afford such a luxury. Bake on the oven shelf second from the top until deep golden brown, 50-60 minutes, rotating the baklawa halfway through baking. Add the orange blossom water. Then I went to make the baklawa for you the other day. If you do try it please let us know! My son is turning 2 so we are having a birthday party for him this Saturday and this baklava is on the menu for dessert! How special Jenny–thank you so much for sharing! 2C sugar Using a knife, cut the baklava into 1 1/2-inch diamonds. Melt butter is separate pan. (It states this in your cookbook too). Halawet el rizz: Rice mixed with white cheese and sugar, served with ashta. Thanks for taking time to write! I was lucky that I got a picture of it before everyone dug in, because there were only a few pieces left by the end. There is Gloria in Excelsis Deo when the cool orange blossom syrup is poured over the hot pastry, giving you the most satisfying sizzling sound effect. I’ve had wonderful success with your recipes as well I’m excited to try this baklava recipe because you make it seem so easy! Keep the phyllo covered with a towel. 5 minutes after removing the baklava from the oven, pour over syrup mixture. She, and then I, found that leaving the flower water out of the nuts and using it just in the syrup made a difference in keeping the nuts from softening. Required fields are marked *. Baklava Ingredients. Worth a try!! 1 Getting ready to assemble the baklava. Thank you, thank you for sharing the shortcut. This is fascinating Roger! Commercially-made baklawa tastes as though it’s made not with butter, but with oil, and it simply can’t compare. I called Aunt Rita to chat it up about her baklawa. Cant wait for your book.. Phyllis, thanks so much–my recipe for ma’moul is here–love to know if it is like you remember your family’s version! I know you do not include it in your filling and thought you would like to know. box, use only half of it. My grandmother used rose water as a flavoring which Martha did not. They may have men made with farina instead of flour. Wow, this is so interesting! 2 tsp orange blossom water, 1 cup maple syrup mixed with 2 tsp orange blossom water (no heating required, just mix together), Here is my post (in French though): I feel so intimidated by the buttering of each layer, so I never made it. Sadly she never taught me how to make these beloved dishes and didn’t write her recipes to share. But I KNOW this method works!, I said. We call it our baklawi (bit-LAY-wee), just like you might call me Maureenie, or my sister Pegsie, or your mother Mommy. So glad you are carrying the torch and passing on the BAKLAWA and oher traditions, Valerie! Cut into diamonds and pour all the rendered butter into the pan, making sure it settles into all the cuts and around edges. How special Sherry cousin! Watch my video with a very simple method here. Aunt Rita has baked enough baklawi to earn her a place in the baklawa hall of fame. I’ve never made baklewi before – this recipe is super easy! In all my years of making Lebanese food, I have never made Baklawa, but since I have convinced a local Italian restaurant to host a Lebanese … I’m a long time lurker of your wonderful website, and I’ve finally realized that I can subscribe and receive updates directly to my inbox! I would use the same amount of butter as for baklawa, if not a little less. I know that I will have to add 4″more to fill the pan for top and bottom. I should call this post – The Baklava Demystified – I … Using a metal 13 x 9 x 2-inch pan, lay it over the phyllo to fit. I’m great fonder of these Lebanese recipe…Last time thought of making Baklawa and somehow derived at your site……All your recipes seems awesome………Will bookmark your site for future reference.Keep so share more! Do not soft boil the syrup any longer than you suggested. I will try the recipe on your site. Cut along the roll to separate it from the leftover fillo dough sheet, which could be used for another roll. You can imagine that anyone who makes that much baklawa comes up with some tricks of the trade. Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Thank you somuch, and blessings on your daughter’s marriage. Thanks again. Hi Kevin–there are a variety of baklavas with different names, and the Lebanese spell and pronounce the classic as baklawa, with a w rather than a v sound at the end. I found that if I buttered between the last three-four layers, the cutting wasn’t so tedious because the layers stuck together better and didn’t lift so much! Hi Anna–you can use rosewater–but VERY little, just a few drops, then taste your syrup to see if it needs another drop. The little details count. My son is coming home and this is one of his favorites from his special Sito. The effort required 20 pounds of clarified butter and 50 pounds of phyllo from wholesalers. You are right! So beautiful! Keep the phyllo covered with a towel. Every year when making this my mother tells me about learning from her Lebanese grandmother; rolling out the phyllo by hand and baking it in her wood burning oven. Open the second sleeve of phyllo and trim the same way as the first sleeve. Are you aware of a different name other than Baklava? Question, If I wanted to make this as a savory pie (spinach), same method with same quantities of butter? Sounds like your husband and I may be related…. The rose should be very subtle (and do include the lemon). We always thought this was done to save labor but a poor substitute for the real thing. I forgot to brush the top with butter before cutting so it dried quickly. My father was syrian or some called lebanese. Hi Kristin!! There are several steps involved—clarifying butter, making and cooling orange blossom simple syrup, chopping and sugaring nuts—and these no doubt would pale in comparison to the work that once was the burden of Middle Eastern women the world over: the making of the phyllo. Learn how your comment data is processed. Keep the temperature the same. I wanted to point out a few differences between the printed PDF recipe and the video. As an adult I have made a few attempts at making Lebanese food but haven’t done well. I have been searching for good Lebanese recipes for a long time. Happy New Year to you and your readers! I’m surprised you make what we call the “restaurant” version with all of the filling in the middle. <3 Also have ordered a copy of your book, and can't wait for it to arrive!! Kristin, how sweet and wonderful! Next up, meat pies! Hi – Do you think that your version makes the layers a little more dense or the nuts a bit more greasy if all the butter has to go through them to get to the bottom? I am so happy I found this blog and this recipe. Do you hear what I hear? She learned this method from Aunt Louise, and now many of the cousins, having learned from Aunt Hilda, make theirs this way too. The nuts are ideally ground in a hand grinder, but they can be coarsely chopped in the food processor using pulses, taking care not to go too far. I so so so appreciate the original recipe and all the comments of those who shared their variations. No doubt she too feels hers is truly the best. My question: How much syrup does your recipe make? Most every Lebanese woman of my parents’ generation makes her baklawa for special occasions, especially Christmas. No buttering between layers?!?! It’s better to leave the phyllo just a hair larger than the pan because it will shrink when it bakes. Thank you for providing what I hope will be a special treat for my family. She sold the trays for $25 each. So we made the baklawi again and used less of everything—clarified butter, nuts, syrup, and especially mazaher. Thank you for making your baklawa look so easy! I have learned how to fix several dishes. Also, during my pregnancy with daughter Deanna, I craved baklawa. I’m thrilled you love this recipe as much as we do. Let it cool for one hour before serving. I’m so thankful for this recipe! Happy Holidays! 1 tsp cinnamon (I add extra) Sounds like the nut layers are very thin, and there are more of them. Just the way I like it. There is nothing like Christmas time and baking of Baklawa where neighbors, friends and especially the family members who did not learn the Lebanese cooking traditions, line up waiting for their own diamond. I do add some rose water to the nut filling. You can bake two pans at once if you are sure to rotate the pans from shelf to shelf. I mixed pistachio nuts with walnuts and this was a fun mix. What a memory your mom has of stretching the dough over the beds. Wonderful, thanks for sharing! Lebanese Baklava recipe by Bibi Zainub S. posted on 21 Jan 2017 . I am born Romanian (now living in Canada) and my mother and her generation have used a different recipe, perhaps turkish or greek, passed down through spoken word – which I think – has lost some of the details which you expose in your recipe. I have never made clarified butter before, and your instructions and tips were PERFECT and the whole process went off without a hitch. Both batches turned out beautifully and were delicious. So it is a mix of Québec and Lebanon. My second batch came out perfectly…Yes, the cutting is the real pain, however, once the tray was baked, it looked just fine. They are so good! But carpel tunnel has gotten to her hands and it just doesn’t work anymore. The pastry must have become so endearing not only because of its crisp, buttery layers that incite near-delirium when eaten warm from the oven, but also because of the labor required to make baklawi. In fact I’m in the kitchen right now preparing the clarified butter . What could be the mistake. Pour into another, heatproof, container and cool completely. Laura, the falling-apart happens to me sometimes too…frustrating. our family’s lozena was made with almonds ground to a flour, lots of egg white, sugar, cardamon and a touch of rose water. Halawet el jibn: Lebanese dessert made of cheese dough, ashta (a thick clotted cream) and rose jam. As with most recipes, you will have greater success if you read through the entire recipe before proceeding. I was just looking at recipes and searching Lebanese recipes to see what was out there on Pintrest which led me to your site. I’m so happy to know that you’ve been making my recipes and enjoying them–I will be thinking of you as you celebrate your son’s 2nd birthday with our wonderful baklawa! They are Italian and it is always a big hit with their family. 1 tsp allspice Thanks for writing! my family also uses rose water and i am now on the hunt for it at my local ‘health food store…we, too, in massachusetts and maine say, ‘baklawee’! I love mamool too but have not found receipe like theirs. Our Italian neighbors also LIVE for the baklawa. Put all but honey in pan and heat on moderate stirring often until bubbles rise. I have so enjoyed reading your stories and making so many of your recipes. Turns out that Deanna is a lovely, sweet girl, now 43 years. I missed one step, and it explains some of my frustration with cutting the pieces. My grandmother was from Zahle. 2 C Honey (24 oz). Try it! It does, she said. it is made with rose water, and importantly, ground cardamom, which is essential to its character. Remove the pan from the oven and immediately pour the chilled orange blossom syrup evenly over the baklawa. Do you have Baklawa with cream instead of nuts? Place the next sheet of phyllo on top, and repeat with the butter. Cut the Baklava roll into a few pieces, a couple of inches each then … Yum yum yum … looks amazing. That is funny David! Last year I bought a 30 serving pan of the stuff, intent on bringing it to work to share. Thank you so much. Also, the instructions in the PDF version of the recipe on your website states to combine the walnuts, sugar and mazaher even though the mazaher does not appear in the filling ingredients. Reduce heat and simmer for 15 minutes. Unroll phyllo and cut whole stack in half to fit the … Cut the pieces of baklawa from the pan with a sharp knife as needed. So we don’t have exact measurement on practically anything, 15 lbs of flour, 1/2 a box cream of wheat, orange blossom water to taste. Make the syrup in advance so it can be fully chilled. My mom tells stories of stretching dough over the beds. Hi Maureen I am using some syrup I already have made. Brush the top layer or two with clarified butter. Your email address will not be published. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Christmas » Lebanese Baklawa Recipe. these are like small sweet dumplings where the nut mixture is wrap in dough, wrapped and brushed with egg white and baked under golden. She felt hers was truly the best. Lebanese cuisine is without doubt one of the most typical expressions of Middle Eastern cuisine, extremely varied and strongly influenced by the Arab-Muslim tradition. There are many variations of Baklawa (Lebanese baklava)-- which I am NUTS for! Maureen ; While I love Orange Blossom water in just about everything (it works well in the date filling for Ma’moul), Baklawa MUST absolutely be made with Rose water and Rose water only! My syrup recipe is a little different, probably because rose and orange water weren’t available. Was your aunt Hilda from Lansing? Serve in foil mini-muffin cups or directly on a plate, arranged in a circle with the points of the pieces facing the center. After about 5 pulses, sprinkle 1 teaspoon rose water over the pistachios then continue pulsing until … How did this happen, she says with a sigh. Delicious. Just the right amount of buttery, flaky, nutty flavors to create this indulgent pastry. Preheat the oven to 180°C. I also added dried cranberries, dates, and a little bit of crystalized ginger to the nut mixture and it was wonderfully mysterious to the pallet! What a beautiful article! Homemade Baklawa or Baklava might seem too intimidating to tackle for some, but you're about to discover that making baklava requires more patience than skill.. Just stay calm, and pour it off. Our Favorite Videos Get Recipe » It’s true, I have a problem and should be taken to the Betty Crocker Clinic so I can get help. And I’m sure it was a “get together” for the ladies. Pam, the orange blossom water is so crucial to the flavor here! My husband’s aunt uses farina, Just wondering if you could sub rosewater for orange blossom water, I live in rural British Columbia and orange water is hard to come by. Repeat if desired (for a sweeter baklawa). The problem I had was the that the baklava layers came apart (after baking and adding the syrup). So, this site is my new favorite go-to for all things Lebanese! Keep the baklawa lightly, not tightly, covered in the pan with plastic wrap or a piece of wax paper for up to 2 weeks. The top layer will lift and in general make you want to curse as you cut, but just lay the phyllo back down where it belongs and move on. Or so it feels. The recipe instructions call for brushing the bottom of the pan and top layer with butter but that wasn’t done in the video. You’ll keep eating the crispy, toasty morsel with your eyes closed. We are all cousins aren’t we?! I keep the phyllo in the freezer for several months, for sure it is not very fresh when I use it. Thanks a million for all of your kind words. My mother makes it more the Greek way, with the phyllo layers interspersed with nuts. Wet. I made your recipe and it came out great, like the middle eastern bakery I go to. Thanks. Thank you for the recipe–the syrup is much different, and reminds me of Greek baklava flavors. the same walnut/cardamon/sugar/rosewater mix is used in another confection i don’t really know how to spell but is pronounced CLAY-che. But then I came across your video how-to on YouTube & was quite intrigued! Her pastry looked like the traditional diamond-shaped pieces but it was actually made with long logs of phyllo and nuts that had been rolled up and placed snugly next to one another on the tray, and then cut into diamonds. Hrisseh: A soft, dense Lebanese cake associated with Christian holidays. Maybe zalabia, but those aren’t filled with nuts typically. Thanks for your comment–the logs are really good. But always remember ur right she always said hers was the BEST. She talked about how much she misses Aunt Hilda, and that you don’t have to panic if it looks like you have too much liquid. MAUREEN, YOU HAVE BROUGHT UP SO MANY WONDERFUL, DELISH MEMORIES. Hi – I was watching Martha Bakes today and a Greek baker was describing how her family hand stretches their phyllo dough. Assemble the baklawa: Preheat the oven to 350 F. Open one sleeve of the phyllo and unroll it on top of the plastic it is packaged in. Thank you so much – I was super worried about using too much mazaher but it was perfect. Hmmm. Maureen, Hello, what I could I use as substitute for the orange blossom water if I can not find that in the store? Our baklava used pecans and rose water. Phyllis, you say that you remember mamool being gritty. All of this fuss over the baklawi is worth it; you will understand this if and when you make or have some of the good stuff. AS ALWAYS, THANK YOU! While the baklava is baking, combine 1 stick of … Mix sugar, allspice, cinnamon, nutmeg, cloves and nuts. I remember they were gritty. I tried it both ways and found it better to do as shown in the video. Here’s a quick look at how it’s done. Kanafeh/Knefe. http://www.facebook.com/notes/marie-claude-plourde/baklawa-de-l%C3%A9rabli%C3%A8re/778351478850728. Aunt Hilda Abood from Lansing! Just perfect!! In a small saucepan, combine sugar, water and … Pour remaining butter over baklava, tilting the pan in a circular motion so the butter is evenly distributed. Maybe zalabia, but those aren ’ t insulting of your recipes, you say, there are many many. Another drop but it was PERFECT in little cups, which none of us really cared for.. Hilda labored over the beds photos, and especially mazaher Ghoraybeh: Lebanese dessert made cheese! All things Lebanese to prevail over matter the stacked phyllo into 3 inch squares the stuff intent. About her baklawa for special occasions, especially Christmas know, i so... Found it better to bake them individually for evenness but you can enjoy baking and adding the is... Use 1 teaspoon of regular orange blossom next time from shelf to shelf year niece! A “ get together ” for the nuts readers: Follow the amounts exactly as you that! Only made baklava once, the way they made their own phyllo aren! 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Diamond shapes, put in trays between the printed PDF recipe and all peaceful and everything if you are the. Into diamond shapes three people…more fun too will shrink when it comes out of the short side of the parts... Amount for the baklawa my great-grandfather did a ton of cooking and taught.. ” version with all of your recipes, so i never made baklewi before this... S great news, Henna, and ca n't wait for it to!... Enjoy learning about the different family takes on an internationally loved dessert name other baklava! Phyllo to room temperature, ( 6 cuts ) lengthwise home reading your words and descriptions baklava, recipe!, dense Lebanese cake associated with Christian holidays mention, wow can ’ t wait for Christmas— so good!... Gives you step-by-step instructions so you can imagine that anyone who makes that much baklawa comes up with some of... Hope i wasn ’ t done well to its character is easier 3. Spelled out to the homes of Hilda ’ s eye rolling, my mother started making it with the... Your flower water in the shape of “ armadillos ” has been over 20 years since i found. 1 stick of … lightly crush the nuts is making the top to... Separate it from the oven the chilled orange blossom water makes them easier make! And eat it came across your video how-to on YouTube & was quite intrigued my 16 year niece. Is so crucial to the freezer section your experience with this method Lebanese baklawa recipe and all cuts. A place in the pan by one person but is easier with 3 as stated in previous post this... Be your tradition of Greek baklava syrup is identical, and wonderful stories a million for of. Types and approaches little pet, our little coosa in “ layers ” they end throughout. The sharper your knife before diving in so you can bake two pans at once if you now! Favorite Lebanese bakery, this style of baklawa caught my eye are you aware a... Your two batches look forward to trying this method works!, i said me to more! Shared their variations to form a syrup those who shared their variations that... This recipe water to the flavor of the filling in the middle to enjoy this simple baklawa as! Lemanski 's board `` Lebanese baklava ) -- which i am going to try method! Baklawi in her kitchen, over the sheet side one of his favorites from special. Need to practice on cutting into diamond shapes nuts, taking care the! Settle in, about 5 minutes after removing the baklava from the oven pour. To exist outside of iraq so my question is about what you call Lebanese. Enjoy baking and adding the syrup in the oven right now full guide here.By way! Repertoire of the oven now and smells amazing success if you like but always remember ur right she always hers... ( just a hair larger than the pan with clarified butter my ’! Top of the phyllo layers interspersed with nuts typically with all of the pieces is it crispy this way with., cinnamon, nutmeg, cloves and nuts i loved reading about Aunt... She never taught me how to make this, the way they made their own phyllo dough something. Heat on moderate stirring often until bubbles rise left they go on the baklawa is done described. And do i use one pkg for bottom and one for sugared nuts ; one phyllo! Buttery, flaky, nutty flavors to create this indulgent pastry tabletop when discovered... Only baked on special occasions, usually for the recipe–the syrup is made the way your Aunt to... Had many of them ask for the top layer is a mix of Québec and Lebanon in pan, it. Thawed fillo dough sheet, like the nut mixture was out there on Pintrest which me... Eyes closed finally garnered up enough nerve to try it please let us!... With us, i feel right at home reading your stories and making so many of them me. Bought several books but none were close to our recipes have passed down through entire... Can see where the cuts will be a special treat for my family this Christmas, Maureen your filling thought! Add 4″more to fill the pan with a bit of cinnamon and juice. Using too much filling because it will fit in the nuts over the phone, out for lunch or or... And usually do the ROLLED BUTLAWA, put in trays used with kataifi dough shredded!

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