BaklavaTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Oven temperature: 180° C (350° F)
Baking time: 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:460.5 kcal
Proteins:8.5 g
Fats:35.3 g
Carbohydrate:33.3 g
Fibers:2.4 g
Sugar:29.8 g
Cholesterol:39.5 mg
Sodium:115.8 mg
Calcium:52.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1
package of phyllo pastry
750
ml
walnuts
2
ml
cinnamon
30
ml
orange flower water
**Syrup
375
ml
sugar
125
ml
water
15
ml
orange flower water
2
ml
lemon juice
200
g
butter
honey
METHOD
- First make the syrup. Combine all the syrup ingredients in a saucepan and place over medium heat. Stir to dissolve the sugar. Bring to a boil and let cook 5 minutes. Do not let the syrup get too thick or it will not be absorbed by the phyllo dough. Remove from the heat and let cool. Refrigerate.
- For the walnut filling, combine the walnuts, 2 tbsp. orange flower water and enough honey so that the walnuts stick together but are not dripping.
- Brush a cookie sheet liberally with melted butter. Carefully place 1 sheet of phyllo dough on top of the butter. Brush the phyllo with butter and top with another sheet of phyllo. Continue until you have used 1/3 of the phyllo dough.
- Spread the walnut mixture on the phyllo, leaving a small border along the edges. Cover with the remaining phyllo, brushing butter between each sheet.
- Brush the top of the baklava with butter and cut the baklava into squares.
- Bake in a 180° C (350° F) oven for about 15 minutes, watching it closely. When the baklava is done, spoon or ladle the syrup over the top a little at a time.
CHEF'S NOTES
Don't forget a basic principle: pour the hot syrup over cold baklava, or cold syrup over hot baklava so that it absorbs as much of the syrup as possible.
