Recipes > International > Baklava (Lebanese) Printer-friendly version. Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. I do add some rose water to the nut filling. Keep the phyllo covered with a towel. 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. I’m so thankful for this recipe! My second batch came out perfectly…Yes, the cutting is the real pain, however, once the tray was baked, it looked just fine. Aunt Rita has baked enough baklawi to earn her a place in the baklawa hall of fame. I. I think you’re saying you have one package of dough that has two sleeves of phyllo in it; if so you’ll want two sleeves for the bottom and two for the top of this smaller size, since these are cut too small for your pan, and you’ll want to overlap or stagger them to fit and that will take more than one sleeve. I know that I will have to add 4″more to fill the pan for top and bottom. but NOT Lebanese and hence “Not Right!” BTW, my ant and cousins are ‘Nicolaous’ -obviously a Greek last name, and I love Greeks. My first shortcut version is in the oven now and smells amazing. 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): Turns out that Deanna is a lovely, sweet girl, now 43 years. What could be the mistake. I keep the phyllo in the freezer for several months, for sure it is not very fresh when I use it. I made a vegan version, and I modified it to use maple syrup. Since this was only made during Lent it was something to look forward to each year. Thanks for all your wonderful recipes. I used a 1/4 tsp. I have now shared your recipe with many other friends. So much fun to make it and absolutely delectable to eat! Wonderful, thanks for sharing! Laura, the falling-apart happens to me sometimes too…frustrating. I’m thrilled you love this method as much as I do. 3/4 cup Earth Balance margarine (I used the regular butter flavour), 3 cups walnuts, oven roasted, cooled Serve in foil mini-muffin cups or directly on a plate, arranged in a circle with the points of the pieces facing the center. We call it our baklawi (bit-LAY-wee), just like you might call me Maureenie, or my sister Pegsie, or your mother Mommy. Let it cool for one hour before serving. Start thawing the phyllo the day before you plan to bake the baklawa, in the refrigerator. Bake 1 hr 30 min or until brown on top. I would wonder if the phyllo would roll without drying and cracking using this method. Maureen, I have now made two batches. Bake at 325 for 45 minutes or until golden brown and flakey. For a long time I wanted to make baclava/baklawa myself. I’d increase the filling to 5 cups, but hold back when you spread it over the phyllo to get a feel for how much you’ll need. She learned this method from Aunt Louise, and now many of the cousins, having learned from Aunt Hilda, make theirs this way too. Thanks for your kind words. I think you’ll be amazed at how wonderfully this method works! Thank you Teresa! Also, I think the placement on the rack is very important to even baking, along with the turning of the tray half way through. Question, If I wanted to make this as a savory pie (spinach), same method with same quantities of butter? Think they used cream of wheat. If I couldn’t find in the store, I have used orange extract as a substitute. And your blog, I am subscribing immediately. it is made with rose water, and importantly, ground cardamom, which is essential to its character. Today I made the bit-lay-wee, followed to a t, but my the top and bottom are coming completely apart, all the nuts are just falling out and I want to cry. Yours are closer. Kanafeh/Knefe. Hi Selene–I don’t add mazaher to the nuts, only the syrup. My husband believes she was his cousin. Commercially-made baklawa tastes as though it’s made not with butter, but with oil, and it simply can’t compare. Then I went to make the baklawa for you the other day. and place it on a large, smooth baking sheet. See more ideas about baklava, baklava recipe, recipes. Hi Anna–you can use rosewater–but VERY little, just a few drops, then taste your syrup to see if it needs another drop. It’s better to leave the phyllo just a hair larger than the pan because it will shrink when it bakes. Hi Maureen, I have found that it is easier to cut BEFORE putting butter on top. I even bought some of your orange blossom water just now! My husband is your cousin, an Abowd grandson and I have learned a lot of great recipes from the Sittos and yours are exactly alike. Great to see you here. The pieces hold together nicely. Oh my!! We have never used cinnamon in the baklawa, but as you say, there are many, many types and approaches! Thank you so much, Maureen! I’ve never made baklewi before – this recipe is super easy! So I bought a 12x18x2 pan and my phyllo dough is 12×14 . Use this recipe as-is, or as a jumping off point for experimenting with … Your email address will not be published. I butter every other sheet of phyllo and add a tsp of cinnamon to my nut mixture. Thanks for writing! Combine nuts, sugar and rose water. 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. Kaleb! I have also tried to spread some butter on the layer that touches the nuts. Thank you for sharing! 1 pound chopped nuts. When making this baklava recipe, it helps to think of the ingredients list in three different components: Phyllo pastry-find frozen phyllo dough in the freezer section next to things like pie crust.Nut mixture-pistachios, walnuts, hazelnut, sugar, ground cinnamon, pinch of ground cloves.You can change the nut mixture according to what you have. 1 (16 ounce) package phyllo dough. box of phyllo, 9"x14" sheets, room temperature, (6 oz.) The sharper your knife, the easier the cutting will be. 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. Hilda labored over the baklawi in her kitchen, over the phone, out for lunch or dinner or anywhere good conversation was had. Thank you Carol! U have such a great memory on everything right down to to red saran paper ??? I so loved your Aunt Hilda! Thank you SO much! The rose should be very subtle (and do include the lemon). Use your dominant hand to cut and the other hand to hold the top layers of phyllo down while cutting, and be sure to cut all the way through to the bottom of the pan. Thank you for sharing your family’s wonderful traditions! Keep the baklawa lightly, not tightly, covered in the pan with plastic wrap or a piece of wax paper for up to 2 weeks. So happy to hear this–thank you for sharing your experience with this method! I love all of your recipes, photos, and wonderful stories! Delicious. Thank you for making your baklawa look so easy! I’m thrilled you love this recipe as much as we do. So my question is how much nuts to use and do I use one pkg for bottom and one for top. 1 tsp lemon juice Why This Recipe works. 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’! My question is about what you call the Lebanese version. I like the nuts to be crunchy and the orange blossom water makes them wet. Dan, this is so special! I wonder if your phyllo dough is fresh enough. Well Cyndi, it makes my heart happy to read your comment! chopped walnuts or pistachio nuts 1/3 c. sugar 1 tbsp. I think it could be done with any recipe but here’s mine: 1 lb Fillo I don’t like too much filling because it makes the diamonds more difficult to handle. Thanks Pam. Hoping to bless my family this Christmas, since grandma isn’t able to bake any longer. Here’s my blogpost on it: Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. How special Jenny–thank you so much for sharing! If your phyllo dough came in a 1 lb. Place the next sheet of phyllo on top, and repeat with the butter. You are the first person I have found on the Internet that makes Baklawa like my family!! It is essential to pour cool/room temperature syrup over the hot pastry when it comes out of the oven. Synth Meaning Biology, Lg Ultraheat Burner, Intense Background Music, Powerblock U90 Expansion, Balaton Cherry Trees For Sale, Lionbrand Heartland Yarn Patterns, Hawaiian Sayings About Life, Software Development Process Pdf, " /> Recipes > International > Baklava (Lebanese) Printer-friendly version. Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. I do add some rose water to the nut filling. Keep the phyllo covered with a towel. 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. I’m so thankful for this recipe! My second batch came out perfectly…Yes, the cutting is the real pain, however, once the tray was baked, it looked just fine. Aunt Rita has baked enough baklawi to earn her a place in the baklawa hall of fame. I. I think you’re saying you have one package of dough that has two sleeves of phyllo in it; if so you’ll want two sleeves for the bottom and two for the top of this smaller size, since these are cut too small for your pan, and you’ll want to overlap or stagger them to fit and that will take more than one sleeve. I know that I will have to add 4″more to fill the pan for top and bottom. but NOT Lebanese and hence “Not Right!” BTW, my ant and cousins are ‘Nicolaous’ -obviously a Greek last name, and I love Greeks. My first shortcut version is in the oven now and smells amazing. 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): Turns out that Deanna is a lovely, sweet girl, now 43 years. What could be the mistake. I keep the phyllo in the freezer for several months, for sure it is not very fresh when I use it. I made a vegan version, and I modified it to use maple syrup. Since this was only made during Lent it was something to look forward to each year. Thanks for all your wonderful recipes. I used a 1/4 tsp. I have now shared your recipe with many other friends. So much fun to make it and absolutely delectable to eat! Wonderful, thanks for sharing! Laura, the falling-apart happens to me sometimes too…frustrating. I’m thrilled you love this method as much as I do. 3/4 cup Earth Balance margarine (I used the regular butter flavour), 3 cups walnuts, oven roasted, cooled Serve in foil mini-muffin cups or directly on a plate, arranged in a circle with the points of the pieces facing the center. We call it our baklawi (bit-LAY-wee), just like you might call me Maureenie, or my sister Pegsie, or your mother Mommy. Let it cool for one hour before serving. Start thawing the phyllo the day before you plan to bake the baklawa, in the refrigerator. Bake 1 hr 30 min or until brown on top. I would wonder if the phyllo would roll without drying and cracking using this method. Maureen, I have now made two batches. Bake at 325 for 45 minutes or until golden brown and flakey. For a long time I wanted to make baclava/baklawa myself. I’d increase the filling to 5 cups, but hold back when you spread it over the phyllo to get a feel for how much you’ll need. She learned this method from Aunt Louise, and now many of the cousins, having learned from Aunt Hilda, make theirs this way too. Thanks for your kind words. I think you’ll be amazed at how wonderfully this method works! Thank you Teresa! Also, I think the placement on the rack is very important to even baking, along with the turning of the tray half way through. Question, If I wanted to make this as a savory pie (spinach), same method with same quantities of butter? Think they used cream of wheat. If I couldn’t find in the store, I have used orange extract as a substitute. And your blog, I am subscribing immediately. it is made with rose water, and importantly, ground cardamom, which is essential to its character. Today I made the bit-lay-wee, followed to a t, but my the top and bottom are coming completely apart, all the nuts are just falling out and I want to cry. Yours are closer. Kanafeh/Knefe. Hi Selene–I don’t add mazaher to the nuts, only the syrup. My husband believes she was his cousin. Commercially-made baklawa tastes as though it’s made not with butter, but with oil, and it simply can’t compare. Then I went to make the baklawa for you the other day. and place it on a large, smooth baking sheet. See more ideas about baklava, baklava recipe, recipes. Hi Anna–you can use rosewater–but VERY little, just a few drops, then taste your syrup to see if it needs another drop. It’s better to leave the phyllo just a hair larger than the pan because it will shrink when it bakes. Hi Maureen, I have found that it is easier to cut BEFORE putting butter on top. I even bought some of your orange blossom water just now! My husband is your cousin, an Abowd grandson and I have learned a lot of great recipes from the Sittos and yours are exactly alike. Great to see you here. The pieces hold together nicely. Oh my!! We have never used cinnamon in the baklawa, but as you say, there are many, many types and approaches! Thank you so much, Maureen! I’ve never made baklewi before – this recipe is super easy! So I bought a 12x18x2 pan and my phyllo dough is 12×14 . Use this recipe as-is, or as a jumping off point for experimenting with … Your email address will not be published. I butter every other sheet of phyllo and add a tsp of cinnamon to my nut mixture. Thanks for writing! Combine nuts, sugar and rose water. 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. Kaleb! I have also tried to spread some butter on the layer that touches the nuts. Thank you for sharing! 1 pound chopped nuts. When making this baklava recipe, it helps to think of the ingredients list in three different components: Phyllo pastry-find frozen phyllo dough in the freezer section next to things like pie crust.Nut mixture-pistachios, walnuts, hazelnut, sugar, ground cinnamon, pinch of ground cloves.You can change the nut mixture according to what you have. 1 (16 ounce) package phyllo dough. box of phyllo, 9"x14" sheets, room temperature, (6 oz.) The sharper your knife, the easier the cutting will be. 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. Hilda labored over the baklawi in her kitchen, over the phone, out for lunch or dinner or anywhere good conversation was had. Thank you Carol! U have such a great memory on everything right down to to red saran paper ??? I so loved your Aunt Hilda! Thank you SO much! The rose should be very subtle (and do include the lemon). Use your dominant hand to cut and the other hand to hold the top layers of phyllo down while cutting, and be sure to cut all the way through to the bottom of the pan. Thank you for sharing your family’s wonderful traditions! Keep the baklawa lightly, not tightly, covered in the pan with plastic wrap or a piece of wax paper for up to 2 weeks. So happy to hear this–thank you for sharing your experience with this method! I love all of your recipes, photos, and wonderful stories! Delicious. Thank you for making your baklawa look so easy! I’m thrilled you love this recipe as much as we do. So my question is how much nuts to use and do I use one pkg for bottom and one for top. 1 tsp lemon juice Why This Recipe works. 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’! My question is about what you call the Lebanese version. I like the nuts to be crunchy and the orange blossom water makes them wet. Dan, this is so special! I wonder if your phyllo dough is fresh enough. Well Cyndi, it makes my heart happy to read your comment! chopped walnuts or pistachio nuts 1/3 c. sugar 1 tbsp. I think it could be done with any recipe but here’s mine: 1 lb Fillo I don’t like too much filling because it makes the diamonds more difficult to handle. Thanks Pam. Hoping to bless my family this Christmas, since grandma isn’t able to bake any longer. Here’s my blogpost on it: Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. How special Jenny–thank you so much for sharing! If your phyllo dough came in a 1 lb. Place the next sheet of phyllo on top, and repeat with the butter. You are the first person I have found on the Internet that makes Baklawa like my family!! It is essential to pour cool/room temperature syrup over the hot pastry when it comes out of the oven. Synth Meaning Biology, Lg Ultraheat Burner, Intense Background Music, Powerblock U90 Expansion, Balaton Cherry Trees For Sale, Lionbrand Heartland Yarn Patterns, Hawaiian Sayings About Life, Software Development Process Pdf, " />
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