Baklava

Name: Baklava (Baklawa bi Jouz (buck-la-wa bee jowz))
Yield: About 4 dozen
Cuisine: Lebanese
Ingredients: Fillo dough, found in most grocery stores or specialty markets (my favorite brand is Apollo), clarified butter, and mazaher (orange blossom water), found in specialty markets or online.; 1 cup cooled syrup; 1¼ cups melted clarified butter (unsalted butter will do); 1 (16-ounce) package 12 × 17-inch fillo dough (room temperature); 2 tablespoons finely ground unsalted pistachios (garnish); 3 cups finely ground walnuts (about ¾ pound); ⅓ cup granulated sugar

Baklawa bi Jouz (buck-la-wa bee jowz)

Preparation info

About
4 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

You can find baklava in many grocery stores and bakeries. These pastries come in many shapes and sizes and are traditionally diamond shaped, available with a variety of nut fillings, walnuts being most commonly used. What separates this baklava from store-bought is the clarified butter, the homemade syrup, and the fact that it is freshly baked from your oven. This sweet, crisp walnut strudel is so easy to prepare and is a delicious addition at any gathering (see