Lebanese BaklavaTheWorldWideGourmet.com
Total time: 1hr to 2hr
Oven temperature: 125° C (250° F)
Preparation time: 15 minutes
Cooking time: 1 1/4 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:429.7 kcal
Proteins:7.5 g
Fats:30.3 g
Carbohydrate:37.2 g
Fibers:2.1 g
Sugar:34.1 g
Cholesterol:14.9 mg
Sodium:49 mg
Calcium:43.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
phyllo or filo pastry
500
g
finely ground walnuts
125
ml
granulated sugar
30
ml
rosewater
30
ml
orange flower water
125
ml
butter
125
ml
oil
*Syrup
500
ml
sugar
250
ml
water
2
ml
rose water
2
ml
orange flower water
1
slice of lemon
METHOD
- In a bowl, combine the walnuts, sugar, rose and orange flower waters;
- spread out a sheet of phyllo pastry with the narrow edge facing you;
- spread some of the mixture over the phyllo, leaving a 2-3 cm (1") border;
- roll up; cut into 6 pieces; place in a baking dish; continue until the mixture is used up;
- melt the butter in a saucepan or microwave; brush the baklavas until evenly coated;
- place in a preheated 125° C (250° F) oven for an hour; increase the temperature to 180° C (350° F) and bake 15 minutes longer.
Finishing
- During the last stage of baking, combine all the ingredients for the syrup in a saucepan;
- simmer until the sugar has melted and formed a syrup;
- remove the baklava from the oven, pour the syrup over top and let cool to room temperature.
CHEF'S NOTES
A traditional recipe from Samar Restaurant, fine Lebanese cuisine in Longueil, Quebec,
