Using a knife, cut the baklava into 1 1/2-inch diamonds. “NOT RIGHT!” That might be your tradition (Greek, etc.) Bake for 45 to 55 minutes until light brown. Thanks for the tips. She sold the trays for $25 each. Put all but honey in pan and heat on moderate stirring often until bubbles rise. Thanks in advance Rita’s mind went to what might happen if she didn’t butter each layer, if in fact she just laid the 20 leaves of phyllo right into the pan, scattered the nuts over that, laid 20 more leaves on top—then cut it into diamonds and poured all of the butter over the whole kit’n kaboodle, letting it seep down through all of the layers and nuts. I even bought some of your orange blossom water just now! They are Italian and it is always a big hit with their family. About 30 minutes before baklava is … My question: How much syrup does your recipe make? If it doesn’t brown, broil for a very short time (just a few seconds to brown, not burn). I would use the same amount of butter as for baklawa, if not a little less. You are right! our family’s lozena was made with almonds ground to a flour, lots of egg white, sugar, cardamon and a touch of rose water. Perfect dessert for your next party, a quick and easy fix for your baklava crave. Hi Karen! The baklawa may have played a role but I suspect most of her sweetness comes from her mama. It is so easy to make nowadays that I will probably make it every month and binge on it! http://myninjanaan.wordpress.com/2013/05/20/zunis-2nd-birthday-baklava/, I hope it would make you and your baklava-extraordinaire mom and aunts proud . 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. Thank you for making your baklawa look so easy! Be2lewa or Baklawa is done as described in the recipe Maureen shared. I am so happy I found this blog and this recipe. Spread the nuts over the phyllo in one even layer. http://www.facebook.com/notes/marie-claude-plourde/baklawa-de-l%C3%A9rabli%C3%A8re/778351478850728. I keep the phyllo in the freezer for several months, for sure it is not very fresh when I use it. 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. I missed one step, and it explains some of my frustration with cutting the pieces. Bake 1 hr 30 min or until brown on top. My husband’s aunt uses farina, Just wondering if you could sub rosewater for orange blossom water, I live in rural British Columbia and orange water is hard to come by. Toss together cinnamon and nuts. 7 %, tablespoons orange blossom water (Mazahar), Traditional Algerian Baklawa / Baklava - Family Recipe. So I bought a 12x18x2 pan and my phyllo dough is 12×14 . I’m feeling lazy this year – have you ever made it with Ghee? In the recipe ingredients for the nuts, it does not give an amount for the orange blossom water for the nuts. Thank you again! 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. Plus…recipe … I love mamool too but have not found receipe like theirs. We call it our baklawi (bit-LAY-wee), just like you might call me Maureenie, or my sister Pegsie, or your mother Mommy. 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 .. Thank you for sharing your family’s wonderful traditions! I am teaching my 16 year old niece how to make it tomorrow! Hmmm. When the pastry is just cool enough to handle, cut away a few pieces of the uneven edge morsels to eat warm (the baker's reward...). Love for the food, love for family. I have never made clarified butter before, and your instructions and tips were PERFECT and the whole process went off without a hitch. your own Pins on Pinterest 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. We also make bitlaywee at Christmastime. Enjoy our Authentic Lebanese baklava made from our old family recipe, all our ingredients are organic and fresh. Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. The filling consists of ground walnuts, pistachios, and almonds. 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. I was lucky that I got a picture of it before everyone dug in, because there were only a few pieces left by the end. Two hours before baking, bring the phyllo to room temperature. I will appreciate your opinion, please. Brush the bottom of the pan with clarified butter. Combine the toasted chopped walnuts and sugar stirring until all of the nuts are coated. Wonderful, thanks for sharing! Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, http://myninjanaan.wordpress.com/2013/05/20/zunis-2nd-birthday-baklava/, http://www.facebook.com/notes/marie-claude-plourde/baklawa-de-l%C3%A9rabli%C3%A8re/778351478850728, “A terrific and important book!” — Anthony Bourdain. I remember they were gritty. I don’t like too much filling because it makes the diamonds more difficult to handle. Here is what I used: Make the sugared nuts: 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. Make the syrup in advance so it can be fully chilled. What an incredible thing, the way they made their own phyllo! Hilda labored over the baklawi in her kitchen, over the phone, out for lunch or dinner or anywhere good conversation was had. Remove the pan from the oven and immediately pour the chilled orange blossom syrup evenly over the baklawa. This may be the very best thing since….anything. I would wonder if the phyllo would roll without drying and cracking using this method. This is so great Jamie–I can’t wait for you to try this and taste how wonderfully this method works! Just kidding. I know that I will have to add 4″more to fill the pan for top and bottom. I’m so thankful for this recipe! Hi Selene–I don’t add mazaher to the nuts, only the syrup. I’ve never personally made a large quantity of baklawa, but my brother’s getting married this weekend and requested I make a ton!! Add enough melted ghee to bring the … So beautiful! Just the way I like it. Open the second sleeve of phyllo and trim the same way as the first sleeve. What a beautiful article! Yes, that is a good point. Getting ready to assemble the baklava. I plan my first attempt at Baklawa using your method tomorrow and if it turns out as nicely as yours looked on your instructional video I am going to make a second batch to take to Christmas dinner! Thanks for such a great recipe. How special Jenny–thank you so much for sharing! I’ve only made baklava once, the time consuming way, & vowed never again. Hi Kristin!! Thanks Pam. I’m surprised you make what we call the “restaurant” version with all of the filling in the middle. She always used Rose Water in her syrup. Bake as directed above. Hello there, and thanks for loving the baklawa logs. The baklawi turned out perfectly the second time. I love the short cut method. My grandmother was from Zahle. Place second package of phyllo dough over nuts and butter the top. Hi Maureen (It states this in your cookbook too). It was beyond delicious! Is that you’re experience or have you had the baklawa with a cream filling? Thank you for sharing your extensive knowledge. Are the dough cookies you’re thinking of fried? The nut mixture contains cardamom, cinnamon, or a combination of both. Today, she says, she wouldn’t do it for less than $50. clarified butter (measure after clarifying), melted. My question is about what you call the Lebanese version. Question, If I wanted to make this as a savory pie (spinach), same method with same quantities of butter? Total Carbohydrate Lightly crush the nuts in a food processor. For your readers: Follow the amounts exactly as you posted. Mix sugar, allspice, cinnamon, nutmeg, cloves and nuts. Thanks for your kind words. Hi Kevin–there are a variety of baklavas with different names, and the Lebanese spell and pronounce the classic as baklawa, with a w rather than a v sound at the end. I find making Baklawa very relaxing as I just take my time. I butter every other sheet of phyllo and add a tsp of cinnamon to my nut mixture. I so loved your Aunt Hilda! For those suggesting to add honey/cinnamon–Stop it. Boy do I miss kibbeh nayyyeh. Bake for 50 minutes or until golden brown. So thank you.. FOR THE SYRUP -- Mix sugar and water together and bring to a boil. I have now shared your recipe with many other friends. The role baklawa plays in the repertoire of the Lebanese home cook is formidable. Every pan was definitely made with love. 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. I will try the recipe on your site. This was just PERFECT! I have so enjoyed reading your stories and making so many of your recipes. Since this was only made during Lent it was something to look forward to each year. Do you ever do that? Never pour hot syrup over hot baklawa; it will make it soggy. Place pan on top shelf. SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. Thank you again for a wonderful post and opportunity for others to share ! 1 tsp lemon juice I have been searching for good Lebanese recipes for a long time. 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. Also, during my pregnancy with daughter Deanna, I craved baklawa. She learned this method from Aunt Louise, and now many of the cousins, having learned from Aunt Hilda, make theirs this way too. Lebanese Baklawa Recipe. Allow it to reach room temperature before using. Place the dessert in a preheated oven at 160 degrees celsius for about 45 minutes or until golden brown. 1 tsp nutmeg Let me know how you like it! ... Baklava is a Lebanese favorite that is often passed down through families for generations. Reduce heat to low and simmer for 5 minutes. 1 lb nuts,chopped (pecans, walnuts, or pistachios) We always make the diamond shape with one layer of nuts in the middle (aka, by one commenter, “the restaurant version”), but we butter in between each phyllo layer. Bake at 350 degrees for 45 minutes to 1 hour (depending on your oven) or until bottom is done and top is golden brown. Do you hear what I hear? I’ve had wonderful success with your recipes as well I’m excited to try this baklava recipe because you make it seem so easy! That’s great news, Henna, and how special! 1/3 cup cane sugar Most every Lebanese woman of my parents’ generation makes her baklawa for special occasions, especially Christmas. Preheat the oven … Thank you Teresa! Laura, the falling-apart happens to me sometimes too…frustrating. 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. I so so so appreciate the original recipe and all the comments of those who shared their variations. In fact I’m in the kitchen right now preparing the clarified butter . LOL. So it is a mix of Québec and Lebanon. Remove and cool (but not cold, it needs to soak into the fillo). She felt hers was truly the best. 1 tsp cinnamon (I add extra) My great-grandma Bebe always used the rose water, which none of us really cared for much. Cant wait for your book.. Phyllis, thanks so much–my recipe for ma’moul is here–love to know if it is like you remember your family’s version! Maybe zalabia, but those aren’t filled with nuts typically. Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with … 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’! I am going to try making a version (it has been over 20 years since I have made them). We are all cousins aren’t we?! Cut into diamonds, dipping the knife into hot water as you go for easier cutting. That is funny David! Render the butter. The knife is held almost perpendicular to the pastry, cutting straight down into the phyllo and nuts. Yesterday, December 30th, 2017, I followed your instruction and made baklawa by myself for the first time ever and it is amazing. My Tita (that’s what we called her and how she spelled it) was the best cook! You’ll keep eating the crispy, toasty morsel with your eyes closed. I think you’ll be amazed at how wonderfully this method works! Whenever she saw butter or sugar on sale, she bought it. It might be too hot still and you’ll burn your mouth, like I did yesterday. I love the family connection. If you add honey to it, it becomes something else. Baklava Recipe By admin. The little details count. Then we tasted it. Maureen has been so very kind; I’ll be my honest Lebanese self. I whipped it out fast. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. My mother and grandmother (TaTa) make the Syrian version and usually do the rolled version— which seems easier to make. Ah yes, my mother and others in her circle are miffed about toasting the nuts…but we know it’s SO good that way! 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 also added dried cranberries, dates, and a little bit of crystalized ginger to the nut mixture and it was wonderfully mysterious to the pallet! Happy Holidays! I love your blog and it always encourages me to go ahead and make that special something that reminds me of my family. Did I needed to put butter every layer? My family was in heaven this morning! Seems they had to stretch the dough as thinly as possible by pulling it across the kitchen table in one huge sheet. Kaleb! Henna, thanks you! I always have used Rose water ,but I think I am going to try the orange blossom next time. I made these today and your recipe is SPOT ON! But I KNOW this method works!, I said. Looks beautiful I know it taste just as good as my mothers did. Thanks again, I have now shown all of my children the shortcut you provided in this recipe and I hope the tradition will keep growing in our family. I mixed pistachio nuts with walnuts and this was a fun mix. U have such a great memory on everything right down to to red saran paper ??? Was it the baklawa that sweetens her personality and her life?? Emjoy…. My mother makes it more the Greek way, with the phyllo layers interspersed with nuts. 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. I definately want to try your pour the butter trick if I ever venture to the sheet side. For slightly smaller pieces, cut 7 rows (6 cuts) lengthwise. It is better to bake them individually for evenness but you can make multiples work. If top does not brown nicely, put … If you do try it please let us know! I just ordered a couple of cookbooks as gifts. OH MY GOODNESS!!!!! Remove syrup from heat, add lemon juice and orange blossom water. What a memory your mom has of stretching the dough over the beds. Brushing the top layer sure made it even more difficult (at least for me) to cut. 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! anyone who likes baklawa would adore lozena. I don’t think I have a photo (a pity) but I promise that I will post about this method, with photos, in the not-too-distant future! It reminds me of my Grandma’s which was the best on the east side of Detroit in the 50’s and 60’s. I imagine these little ladies danced a jig in their house dresses on that same tabletop when they discovered commercially-made phyllo. Lebanese Desserts. Lightly score the top with your knife before diving in so you can see where the cuts will be. My syrup recipe is a little different, probably because rose and orange water weren’t available. My grandmother was Lebanese, and like your family’s our recipes have passed down through the hands of each generation. Using the tip of a very sharp chef’s knife, cut the baklawa into diamonds by cutting six rows (5 cuts) lengthwise and ten rows (9 cuts) crosswise on the … Hi Maureen! 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?? They may have men made with farina instead of flour. We have never used cinnamon in the baklawa, but as you say, there are many, many types and approaches! I toast a lot of nuts for a lot of recipes, so I do appreciate that very much. Courtesy of Lukas Johnson. I need to make a lot of baklava for a wedding. I did bake the tray for 65 minutes to get a bit browner, but ovens can differ. Though we always had either pistachio or walnut filling and always seemed to have a rose water based syrup made by the aunties and grandma, my grandmother’s hand written notes indicate the use of Mazaher or orange flower water. But then I came across your video how-to on YouTube & was quite intrigued! It sounds as though we are related! Merry Christmas, my Antonia! The practice of buttering each layer of phyllo can be Zen-like and all peaceful and everything if you are making one. But carpel tunnel has gotten to her hands and it just doesn’t work anymore. A Note About the Ingredients. It’s better to leave the phyllo just a hair larger than the pan because it will shrink when it bakes. Using a sharp knife cut into diamond or square shapes all the way to the bottom … Put together as in above post. Thank you so much – I was super worried about using too much mazaher but it was perfect. Thanks for sharing your recipe! 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. I love the stories around your family’s baklawa cooking that you shared with us. 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 … Pour into another, heatproof, container and cool completely. Wish me luck. 1 tsp allspice Take a layer from the center of the leaves for the top layer if necessary. Hi Maureen, thanks for taking time to answer. We called it ba-LAY-wa growing up, but I love the idea of my little bitLAYwee. 22.6 g Just stay calm, and pour it off. Donna, thanks so much. My husband believes she was his cousin. This looks good I’m almost afraid to make it… I have a bad feeling I would end up eating up all those little diamonds all in one day…, But I guess if it’s only once in a while it’s not the most terrible thing in the world, right? Allow the butter to settle in, about 5 minutes. it is baked in a medium-slow oven until golden brown. Maureen, I love reading about your baklawa. Cut. when cooled it is chewy on the outside and more yielding on the inside. It is truly written with love! Even if you did cut the savory pie first and pour the butter over all, the filling may be less forgiving in terms of allowing the butter through, as it will be much thicker and heavier than nuts. Or so it feels. but NOT Lebanese and hence “Not Right!” BTW, my ant and cousins are ‘Nicolaous’ -obviously a Greek last name, and I love Greeks. Baklava is a rich, decadent dessert recipe made of layers of flaky filo dough, filled with chopped roasted walnuts, and sweetened with a sticky honey sauce.. Now that I have adult children and could possibly have grandchildren soon, I want to learn. My mom just made a bunch for Christmas— so good!! I will try your method soon. 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. My second batch came out perfectly…Yes, the cutting is the real pain, however, once the tray was baked, it looked just fine. I too make it like your Aunt Hilda, logs are my forte. Everyone has their own technique for making this classic dessert, and today, we’re going to share one of our favorite recipes! If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly. Hi Maureen, For easy serving, re-cut each piece through to … Baklava is a rich, sweet, holiday ... of chopped walnuts, pistachios and almonds may be used ... overnight in baking pan.Baklava may be frozen. Cut, butter, bake. It is essential to pour cool/room temperature syrup over the hot pastry when it comes out of the oven. Bake your baklava at 325 degrees until the top is golden brown, which should take about 45 minutes to an hour. I’m thrilled you love this method as much as I do. Have you ever tried the shortcut tip of pouring butter over all with the ROLLED Baklawa?? Maureen, 1tsp vanilla Yum yum yum … looks amazing. I forgot to brush the top with butter before cutting so it dried quickly. Crunchy, buttery layers of phyllo dough stuffed with spiced nuts and drizzled with simple syrup. The pieces hold together nicely. My first shortcut version is in the oven now and smells amazing. Sounds like the nut layers are very thin, and there are more of them. My mom tells stories of stretching dough over the beds. <3 Also have ordered a copy of your book, and can't wait for it to arrive!! 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. Open one sleeve of the phyllo and unroll it on top of the plastic it is packaged in. 12 Pieces Homemade Walnut Baklava Lebanese Mediterranean Style Size: 2x2 Weight: 2 lbs The Baklava comes in a Rigid Candy Box and warped with butter paper. How special Sherry cousin! I loved reading about your Aunt Hilda’s logs. Then I went to make the baklawa for you the other day. My late Sicilian Grandmother is often looking over my shoulder when I’m in the kitchen. We always thought this was done to save labor but a poor substitute for the real thing. Stir and let cool. Step 5: While the baklava is in the oven, place a pot on the stove and melt the CSR Caster Sugar, honey, water and cinnamon to make the rich syrup. What could be the mistake. Aunt Hilda Abood from Lansing! Love your photo and I’m so glad you are now a baklawa pro. FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended. My Grandma made them in birds nests. I love all of your recipes, photos, and wonderful stories! , room temperature then drizzled with syrup or honey oven right now and taught me how make. Are abundantly available in the middle Eastern or Greek specialty store, orange! That one bite was about all any of us could take and oher traditions,!! Burn ) do the ROLLED version has the pastry, cutting straight down into the fillo ) i it... A metal 13 x 9 x 2-inch pan, lay it over the hall! Pistachio nuts with walnuts and this is so great Jamie–I can ’ able. 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