SYRIAN WALNUT BAKLAVA
Marhaf Homsi learned to make this Syrian-style walnut baklava from his family in Hama. The baklava he and his wife, Nawal Wardeh, now bake in Brooklyn and sell at their online store, Syrian Sweet Refuge, is less intensely sweet than the sticky confection familiar to many Americans. Cut into large squares, as is traditional in Hama, where the couple ran a bakery for 30 years, the baklava is lightly soaked in a lemon sugar syrup, rather than honey. Use the best quality walnuts available and chop them by hand; Mr. Homsi finds that walnuts chopped in a food processor get bruised and overly pulverized, creating a powdery texture. Be sure to leave time to defrost frozen phyllo dough, which takes 2 hours to thaw on the counter.
Provided by Tejal Rao
Categories dessert
Time 2h
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Chop walnuts by hand into small pieces. (A food processor will bruise and pulverize the walnuts, creating a powdery effect.) Transfer to a bowl and mix with confectioners' sugar and orange blossom water.
- Cover phyllo pastry with a clean, lightly damp kitchen towel. Layer a pastry sheet into a 13-by-18-inch pan, securing it in a few places with dabs of clarified butter in the bottom of the pan. Brush sheet lightly with butter before layering on the next sheet. Continue layering butter and sheets; once half the sheets have been used, scatter the walnut mixture evenly over the top, being careful not to rip the pastry or leave any spots uncovered.
- Layer the remaining sheets, brushing each lightly with butter, including the top one. If your sheets are larger than the pan, trim the stack all at once so the edges are flush with the pan. Cut baklava into 3-inch squares, and pour any remaining butter around the edges. Bake for 40 minutes, or until top is a light golden brown.
- Meanwhile, prepare simple syrup: Boil granulated sugar and 3/4 cup/180 milliliters water together in a small pot over medium-high heat, stirring to combine. Remove from heat and add lemon juice. Stir, set aside and let cool to lukewarm.
- If there is excess butter in the baklava pan, carefully tip it over the sink to drain. While baklava is still hot, drizzle over the lukewarm syrup, being sure to get it in the gaps between pieces. Once completely cool, the baklava is best stored covered at room temperature and eaten within a few days.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 81 milligrams, Sugar 7 grams
WALNUT BAKLAVA
Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). , Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife. , Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.
Nutrition Facts : Calories 197 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.
BAKLAWA - SYRIAN VERSION OF BAKLAVA
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!!!
Provided by Kat Rahal
Categories Dessert
Time 2h
Yield 50-75 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- SYRUP:.
- 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.
Nutrition Facts : Calories 320.9, Fat 24, SaturatedFat 8.4, Cholesterol 29.3, Sodium 166.6, Carbohydrate 25, Fiber 1.6, Sugar 13.5, Protein 4.2
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