Baklava x
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Walnuts chopped finely |
| 1 | cup | Sugar |
| ¼ | cup | Rosewater |
| 3 | tablespoons | Orange flower water |
| ¼ | teaspoon | Cinnamon |
| 1 | pack | Filo pastry |
| ½ | cup | Melted ghee |
| 3 | cups | Sugar |
| 1½ | cup | Water |
| 3 | drops | Orange flower water |
| 1 | teaspoon | Lemon juice |
Directions
FILLING
PASTRY
SYRUP
To make the filling: Combine all of the filling ingredients.
To make the baklava: Remove the pastry from the package and unfold to reveal flat sheets. Cut the sheets in half and place the pastry between 2 barely damp tea towels to prevent it from drying out. Take one half sheet of pastry at a time and place it on a workbench.
Brush the pastry sparingly with melted ghee, fold it in half lengthwise and brush again. Place 1 tbsp of the filling at one short edge of the pastry, fold in the sides to enclose the filling and roll up in a finger shape. Repeat with the remaining pastry and filling.
Place the baklava rolls on a greased baking tray and bake in a preheated 350 degree F. oven until they are golden.
To make the syrup: Combine all the ingredients and boil until the mixture has a syrup consistency. To finish: pour the syrup over the cooked rolls and allow to stand until cool.
Submitted By SHERREE JOHANSSON On 08-11-95