Ingrédients pour Baklawa Lebanese Version Of Baklava
- 2 (14.1 oz) packages phyllo dough
- 4 cups coarsely ground walnuts
- 4 cups granulated sugar (2 cups for filling, 2 cups for syrup)
- 4 tablespoons orange blossom water (2 tablespoons for filling, 2 tablespoons for syrup)
- 1 cup (2 sticks) unsalted butter
- 1 cup water (for syrup) + 2-3 tablespoons water (for filling)
- 2 tablespoons lemon juice
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Comment préparer Baklawa Lebanese Version Of Baklava
- Preheat oven to 350°F (175°C).
- Gently thaw 2 (14.1 oz) packages of phyllo dough. Unwrap and carefully unfold each package, keeping the remaining dough covered with plastic wrap and a damp cloth to prevent drying.
- **Prepare the Walnut Filling:** In a large bowl, combine 4 cups coarsely ground walnuts, 2 cups granulated sugar, and 2 tablespoons orange blossom water. Mix until thoroughly blended. Add 2-3 tablespoons of water to create a slightly moist consistency.
- **Prepare the Baking Pan:** Generously butter a 12 x 16 inch baking pan.
- **Clarify the Butter:** Melt 1 cup (2 sticks) unsalted butter in a saucepan over medium heat. Once melted, let it simmer for a few minutes until the milk solids settle to the bottom. Carefully pour off the clear butter, leaving the solids behind. This clarified butter will prevent burning.
- **Assemble the Baklava:** Layer half of the phyllo sheets in the prepared pan, brushing each sheet generously with clarified butter using a pastry brush.
- Spread the walnut mixture evenly over the phyllo layers.
- Layer the remaining phyllo sheets on top of the filling, buttering each sheet generously. Brush the top layer with butter as well.
- **Cut and Bake:** Using a sharp knife dipped in hot water, cut the baklava into diamond shapes. This prevents the phyllo from tearing.
- Pour any remaining clarified butter evenly over the top.
- Bake for 45-60 minutes, or until the bottom is golden brown and the top is deeply golden. If the top isn’t browning sufficiently, briefly broil for a few seconds, watching carefully to prevent burning.
- **Prepare the Syrup:** In a saucepan, combine 2 cups granulated sugar and 1 cup water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until slightly thickened.
- Remove from heat and stir in 2 tablespoons lemon juice and 2 tablespoons orange blossom water.
- Let the syrup cool completely.
- **Combine and Serve:** Once the baklava has cooled slightly, pour the cool syrup evenly over the hot baklava (or vice-versa; see tip in description). Let it sit for at least 4 hours, or preferably overnight, to allow the syrup to fully absorb.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
51g
Fat
54g
Carbs
7g
