Baklava

This is one of my all-time favorite recipes. I must admit, although I've never had a problem sharing recipes, I've thought about keeping this one all to myself!

The main reason I struggled with sharing this is because I've never tasted baklava as good as this! Not that I've been all over the world or anything, but in my own little corner, this is the best!

I had to concede, however, because:

1. I didn't create this recipe, someone was nice enough to share it with me!

2. Although I love keeping this as a "special" treat I make for my family and friends at Christmas time, I realize I don't have the funds or the time to make it for everyone every year!

3. Greed is bad! :o\


I've read quite a few baklava recipes, and had lots of conversations with friends about it. Most people assume that I use honey in my baklava, but I don't. Not that there's anything wrong with using honey. Honey is a what is traditionally used in Greece and many areas of the Middle East.

This particular recipe came from a Lebanese cookbook and was given to me by a friend who married into a Lebanese family. It calls for a sugar syrup and what I've dubbed the "secret" ingredient: Rose Water. The rose water adds a subtle, yet delightful flavor to the baklava. This baklava comes out moist and sticky, which I prefer over a dry, crisp, baklava.

With all that said, here's the recipe. Enjoy!

Baklava

Basic Sugar Syrup:
2 cups sugar
1 cup water
couple drops fresh lemon juice
1 teaspoon rose water

Combine sugar, water, and lemon juice in saucepan. Boil over medium heat for 10-15 minutes or until slightly sticky (225 degrees). Before removing from heat add rosewater and let come to a boil. remove from heat and cool. (I prefer this to be chilled several hours or overnight.)

Preparing the Baklava:
2 cups walnuts or pistachios, medium chopped
1/3 cup sugar
1 tablespoon rose water
1 lb. filo dough
1 lb. melted butter (I never use quite this much, just melt a couple sticks to start with)
Prepared sugar syrup

Preheat oven to 300 degrees.
Combine nuts, sugar, and rose water.

Take 2 or 3 filo dough and brush lightly with butter. Place 3 to 5 tablespoons of nut mixture along wide edge of dough.

Roll, like a jelly roll, brushing filo with butter as you roll. Cut roll in half, and place halves in a 10 x 13 inch baking pan. Continue with rolls until pan is full. Brush rolls with butter.

With a serrated knife, cut rolls diagonally, starting at one corner of pan, and working your way to the opposite corner, creating diamond-shaped pieces.

Bake until golden brown. Remove from oven; spoon sugar syrup over baklava until saturated.
(You may have syrup leftover)

Store baklava in an airtight container; eat within a few days.