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What a beautiful article! So happy to hear that Maria! Emjoy…. The rolled version has the pastry intact from rolling–please email me to discuss more detail if you like! <3 Also have ordered a copy of your book, and can't wait for it to arrive!! You’ll keep eating the crispy, toasty morsel with your eyes closed. Hi Karen! It was always his job, and he loved it. She felt hers was truly the best. Are the dough cookies you’re thinking of fried? One of my fave Lebanese cookbooks by Sonia Uvezian, “Recipes and Remembrances from an Eastern Mediterranean Kitchen” says that either (or both) may be used- I may have to try some walnuts with orange flower flavoring. Also, during my pregnancy with daughter Deanna, I craved baklawa. I use to butter each sheet, like my Greek yiayia taught me. in my view it is among the finest confections in the world, but few people know how to make it or even know about it. Makes my heart happy to read it! SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. I have learned how to fix several dishes. I called Aunt Rita to chat it up about her baklawa. Each year, as my umie and I lay and paint the filo with butter (we’ll have to try your method), I feel my sithee with us still cooking. the same walnut/cardamon/sugar/rosewater mix is used in another confection i don’t really know how to spell but is pronounced CLAY-che. My father was syrian or some called lebanese. The baklawi turned out perfectly the second time. Fadia. Thank you somuch, and blessings on your daughter’s marriage. Maybe zalabia, but those aren’t filled with nuts typically. I found that if I buttered between the last three-four layers, the cutting wasn’t so tedious because the layers stuck together better and didn’t lift so much! Here’s a quick look at how it’s done. Thank you again for a wonderful post and opportunity for others to share ! My son is turning 2 so we are having a birthday party for him this Saturday and this baklava is on the menu for dessert! clarified butter (measure after clarifying), melted. Love your photo and I’m so glad you are now a baklawa pro. It might be too hot still and you’ll burn your mouth, like I did yesterday. It is so easy to make nowadays that I will probably make it every month and binge on it! This site uses Akismet to reduce spam. So we made the baklawi again and used less of everything—clarified butter, nuts, syrup, and especially mazaher. Lucky couple! Apr 7, 2020 - Explore Lauren Lemanski's board "Lebanese Baklava" on Pinterest. I’ve only made baklava once, the time consuming way, & vowed never again. Do not soft boil the syrup any longer than you suggested. Thank you so much – I was super worried about using too much mazaher but it was perfect. Using a pastry brush, brush melted butter over the sheet. Carefully roll each … And I suppose there was more labor available in the winter since there weren’t outdoor activities. Yes, that is a good point. my relatives from mosul in northern iraq made it differently. Here is what I used: That is funny David! I make a large pan at Christmas for my friend’s Christmas party . I told Mama and she IS proud! Hrisseh: A soft, dense Lebanese cake associated with Christian holidays. Our Italian neighbors also LIVE for the baklawa. We LOVE the flavor-texture combo! anyone who likes baklawa would adore lozena. The main difference between Greek Baklava recipes and Lebanese Baklava is the ingredients used to make the syrup. In our version it takes three people: one for sugared nuts; one for phyllo; and one for butter. It sounds as though we are related! AS ALWAYS, THANK YOU! She liked making me happy with her food. It is truly written with love! Lebanese Baklava syrup is made with a combination of sugar, water, rose water and sometimes orange blossoms water. Thank you for providing what I hope will be a special treat for my family. Once you get the hang of the many parts involved, it’s a wonderful and not-difficult addition to your baking repertoire! Some nut-dust is unavoidable, but it is better to have a few nuts that need to be broken by hand than to process too much, which will produce nuts that are too finely chopped. Was it the baklawa that sweetens her personality and her life?? Henna, thanks you! Using a rolling pin, crush the nuts. 1 tsp nutmeg I love mamool too but have not found receipe like theirs. I’m great fonder of these Lebanese recipe…Last time thought of making Baklawa and somehow derived at your site……All your recipes seems awesome………Will bookmark your site for future reference.Keep so share more! But that won’t phase you. Bake on the oven shelf second from the top until deep golden brown, 50-60 minutes, rotating the baklawa halfway through baking. Hello, what I could I use as substitute for the orange blossom water if I can not find that in the store? Now that I have adult children and could possibly have grandchildren soon, I want to learn. You can imagine that anyone who makes that much baklawa comes up with some tricks of the trade. Add the orange blossom water. Hi Sandy–yes! My family was in heaven this morning! The nuts are ideally ground in a hand grinder, but they can be coarsely chopped in the food processor using pulses, taking care not to go too far. I’m so proud of myself! So glad you are carrying the torch and passing on the BAKLAWA and oher traditions, Valerie! 1 tsp allspice In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. We serve these in little cups, which holds the diamonds together and makes them easier to eat. Thanks for your comment–the logs are really good. Carefully roll each square up into a log , and place on another baking sheet (seam side down). I forgot to brush the top with butter before cutting so it dried quickly. 1tsp vanilla Soggy. Did I needed to put butter every layer? Great suggestion Anthony–that’s a recipe I’d love to develop! Baklava makes a fantastic addition to any holiday sweets collection, wedding cookie table, or special celebration. 30 minutes of prep time and about 50 minutes of baking was all it took for a full tray of baklava or 45-60 pieces of them to be ready. Just stay calm, and pour it off. It didn’t matter to her, or to us, that we had our own huge tray of baklawa that my mother made (“your mom browns hers much more than I do, and there’s nothing wrong with that…”). But carpel tunnel has gotten to her hands and it just doesn’t work anymore. 1 1/2 C water Repeat if desired (for a sweeter baklawa). Add honey and continue to cook until bubbles rise again. Mom helped and we were pleased with ourselves for making a beautiful baklawi for the blog. Pour remaining butter over baklava, tilting the pan in a circular motion so the butter is evenly distributed. I tried it both ways and found it better to do as shown in the video. However we have the exact location of purchasing phyllo dough spelled out to the freezer section. I find making Baklawa very relaxing as I just take my time. Seems they had to stretch the dough as thinly as possible by pulling it across the kitchen table in one huge sheet. Do you think this causes the top layer to fall? We always thought this was done to save labor but a poor substitute for the real thing. It was beyond delicious! Open the second sleeve of phyllo and trim the same way as the first sleeve. I have never had baklawa with rose water…amazing how different the family tradition can be!!! Pour into another, heatproof, container and cool completely. Try this if you like, and if you want to substitute, you might try a little honey in the syrup, which is Greek-style flavoring. If it doesn’t brown, broil for a very short time (just a few seconds to brown, not burn). Cut about an inch off of the short side of the phyllo so it will fit in the pan. OH MY GOODNESS!!!!! I have bought several books but none were close to our recipes. They were shocked; I took a bow. But I KNOW this method works!, I said. Preparation Method. Once the baklawa is cool enough to handle, cut off one of the ends that aren’t pretty and eat it. Just kidding. It’s a wonder that certain tasks like stretching phyllo didn’t just fall by the wayside, but they did it as though there was no option, and their success in their labor no doubt pushed them full steam ahead. Hi Maureen, I read one of the comments, Rogers, and have to agree with you, apart from the pecans and alspice, his recipe sound Greek to me .. I loved reading about your Aunt Hilda’s logs. My syrup recipe is a little different, probably because rose and orange water weren’t available. of Rose water and it worked great! Baklawa is important in our Italian family, too. Baklava Stuffing: Mix the ground walnuts or your favorite nuts with 2 teaspoons of sugar and a few drops of Orange Blossom Essence. Brush a baking tray … You’re recipe is just like my grandma’s, except for the technique. Place the pistachio nuts in a resealable plastic bag. So it is a mix of Québec and Lebanon. Please welcome Simply Recipes guest author Garrett McCord who brought us some of the best baklava we’ve ever tasted. Like all Middle Eastern cuisines, it is based on the rural traditions of farmers and nomadic peoples who have lived in the area for thousands of years. This is precious! Worth a try!! Donna, thanks so much. Pam, the orange blossom water is so crucial to the flavor here! Be2lewa or Baklawa is done as described in the recipe Maureen shared. Do you hear what I hear? Let me know how you like it! I look forward to going back to my Lebanese family tradition! it is baked in a medium-slow oven until golden brown. She talked about how much she misses Aunt Hilda, and that you don’t have to panic if it looks like you have too much liquid. I remember they were gritty. CAROL. Funny that store does not exist anymore and we are fortunate we can buy it at the grocery store. As an adult I have made a few attempts at making Lebanese food but haven’t done well. Add the orange blossom water. Have you ever tried the shortcut tip of pouring butter over all with the ROLLED Baklawa?? I will have to try your rose water baklawa…. 1 cup butter. This is essential so that the butter will seep through all layers. I feel so intimidated by the buttering of each layer, so I never made it. I’m getting ready to put it in the oven. I am an American with Lebanese origins, living in Italy, where I do catering. Halawet el jibn: Lebanese dessert made of cheese dough, ashta (a thick clotted cream) and rose jam. Ghoraybeh: Lebanese shortbread cookie made simply with flour and sugar. Hi Tami–with the diamonds, whether you butter all of the layers or not, they tend to want to come apart a bit (but not entirely) when you cut them. Everyone totally loved it! Remove and cool (but not cold, it needs to soak into the fillo). Hi – I was watching Martha Bakes today and a Greek baker was describing how her family hand stretches their phyllo dough. Thanks for such a great recipe. Repeat this process until all of the sheets have been buttered and stacked. Merry Christmas! Maureen ; While I love Orange Blossom water in just about everything (it works well in the date filling for Ma’moul), Baklawa MUST absolutely be made with Rose water and Rose water only! Read my full guide here.By the way, you don’t have to butter every layer! I whipped it out fast. My sister taught me our grandmother’s recipe (our family is from Saidnaya, Syria, and from Zahle, Lebanon, and I believe she used either orange blossom water or rose water. Make the parts in advance so on baking day, everything is ready. I have so enjoyed reading your stories and making so many of your recipes. She, and then I, found that leaving the flower water out of the nuts and using it just in the syrup made a difference in keeping the nuts from softening. 2 C Honey (24 oz). So I have a question: When making larger quantities of baklawa, should I raise baking temp, and is it okay to lay in 2 pans at a time at all?? She always used Rose Water in her syrup. About 30 minutes before baklava is finished, combine sugar, honey, … Lightly crush the nuts in a food processor. Sometimes the dough, if it’s older and dried out, will crack and fall apart no matter what you do to help it along. Love for the food, love for family. I will appreciate your opinion, please. In a small saucepan, combine sugar, water and … Hmmm. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can’t find orange blossom water), and set aside to cool. As for the spinach pie, you wouldn’t typically cut the phyllo until after baking, whereas this method relies on the phyllo cuts before baking in order for the butter to seep down through all of the layers. Later, even to my great-grandma Bebe’s eye rolling, my mother started making it with either the orange or even vanilla. I love the family connection. My grandmother used rose water as a flavoring which Martha did not. This is a dessert that I actually tried for the first time while I was at work because … As with most recipes, you will have greater success if you read through the entire recipe before proceeding. Makes about 15 pieces. Xoxo. I’ve taken to bragging about how you don’t have to butter every layer and even taught my classmates at Tante Marie’s Cooking School how to do it. Our Favorite Videos Get Recipe » It’s true, I have a problem and should be taken to the Betty Crocker Clinic so I can get help. Also, the instructions in the PDF version of the recipe on your website states to combine the walnuts, sugar and mazaher even though the mazaher does not appear in the filling ingredients. Cut a diagonal diamond pattern in the baklava using a very sharp knife. 1 box of 454 g (1 lb) phyllo dough (whole wheat 100% vegetal) So thank you.. Cut the Baklava roll into a few pieces, a couple of inches each then … Place the baklawa logs onto a serving plate and top with the nuts. Her wedding will be graced with your beautiful baklawa! Remove the pan from the oven and immediately pour the chilled orange blossom syrup evenly over the baklawa. In the recipe ingredients for the nuts, it does not give an amount for the orange blossom water for the nuts. Hi Maureen, Her pastry looked like the traditional diamond-shaped pieces but it was actually made with long logs of phyllo and nuts that had been rolled up and placed snugly next to one another on the tray, and then cut into diamonds. Take a layer from the center of the leaves for the top layer if necessary. I am born Romanian (now living in Canada) and my mother and her generation have used a different recipe, perhaps turkish or greek, passed down through spoken word – which I think – has lost some of the details which you expose in your recipe. Was your aunt Hilda from Lansing? This baklawi-gift was personally delivered to the homes of Hilda’s brothers every Christmas. Unroll phyllo and cut whole stack in half to fit the … The problem I had was the that the baklava layers came apart (after baking and adding the syrup). Last year I bought a 30 serving pan of the stuff, intent on bringing it to work to share. Phyllis, you say that you remember mamool being gritty. Reduce heat to low and simmer for 5 minutes. How special Sherry cousin! Wish me luck. After about 5 pulses, sprinkle 1 teaspoon rose water over the pistachios then continue pulsing until … Place pan on top shelf. I know you do not include it in your filling and thought you would like to know. Let us know! The top layer will lift and in general make you want to curse as you cut, but just lay the phyllo back down where it belongs and move on. Is that you’re experience or have you had the baklawa with a cream filling? Thank you for the recipe–the syrup is much different, and reminds me of Greek baklava flavors. Hi – Do you think that your version makes the layers a little more dense or the nuts a bit more greasy if all the butter has to go through them to get to the bottom? On a positive note, the flavor of the syrup is spot on. How did this happen, she says with a sigh. whole cloves to decorate each diamond (I leave these off). Just made another tray for Valentine’s Day. Brush the bottom of the pan with clarified butter. Also, I remember cinnamon as an ingredient for the nut mixture. Aunt Hilda made huge platters of baklawa all wrapped up like the present that they were, each piece encased in its own pleated foil cup and the whole thing wrapped up with pink Saran and topped with a bow. She did call it baklawi (bit-LAY-wee), as you have mentioned. Sounds like the nut layers are very thin, and there are more of them. Boy do I miss kibbeh nayyyeh. I am so looking forward to trying this method. YUM! Keep the phyllo covered with a towel. OMG Maureen!!! Wet. I just ordered a couple of cookbooks as gifts. The syrup for the baklawa is made with a combination of sugar and honey and drizzled over the layered fillo dough.. Not too much syrup, however; just enough to hold the Baklawa together. It does, she said. Typically the cream filling is used with kataifi dough (shredded phyllo) rather than as baklawa. Combine the toasted chopped walnuts and sugar stirring until all of the nuts are coated. My question: How much syrup does your recipe make? I toast a lot of nuts for a lot of recipes, so I do appreciate that very much. It is better to bake them individually for evenness but you can make multiples work. I definately want to try your pour the butter trick if I ever venture to the sheet side. Home > 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.
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