Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lebanese baklava. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! This simple syrup is the prime distinction of Lebanese baklawa from other variations. How to make baklava Place a layer of phyllo pastry sheets in the bottom of a prepared and greased pan.
Lebanese Baklava is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Lebanese Baklava is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have lebanese baklava using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese Baklava:
- Prepare Phyllo Pastry
- Prepare unsalted butted
- Prepare almond meal
- Get walnut (finely grounded with blender)
- Take sugar
- Take rose water
- Prepare orange blossom water
- Make ready pistachio (grounded)
- Get Syrup/attar:
- Take sugar
- Make ready water
- Prepare Lemon juice from 1/2 lemon
- Make ready orange blossom water
- Take rose water
Lebanese Baklava (Baklawa) is the best of many Middle Eastern sweets. This Lebanese pastry is made with sheets of filo dough (phyllo dough) or puff pastry, layered with clarified butter or ghee, and filled with sugary walnuts and topped with a rose water syrup (ater recipe). If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly. FOR THE SYRUP – Mix sugar and water together and bring to a boil.
Steps to make Lebanese Baklava:
- First of all we make the syrup/attar. Boil the water, add sugar. Stir it occasionally until thickened. Once it thickened, turn off the fire add lemon juice, rose water, and orange blossom water, mix them well. Store in a bottle or container while cooled.
- Preheat oven 160°C, meanwhile we prepare the baklava filling. Mix almond meal, ground walnut, sugar, rose water, and orange blossom water in a mixing bowl until it becomes like a dough. If it needs more water, add more rose water or orange blossom water gradually.
- Melt the butter properly. Coat the baking tray with the butter.
- Remove first phyllo pastry from the packaging, spread carefully on the butter in the baking tray.
- Spread the walnut mixture on top of the phyllo pastry evenly. Make sure you press it to make it firm.
- Open another package of phyllo pastry and layer it on top of the walnut filling and press it carefully.
- Start cutting baklava in diamond shape with a sharp knife slowly. Make sure it cut really well to the bottom layer.
- After all tray of baklava cut really well, pour butter gradually all over it.
- Bake it until the top layer looks flaky. It takes around 10-20 mins, oven heat may vary. Don't let it over cook, it doesn't take long.
- Remove from the over when the top layer looks golden and flaky.
- Pour syrup/attar on top of it while it's still hot. Sprinkle ground pistachio. Wait until it cools down.
- Baklava is ready to enjoy for dessert.
If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly. FOR THE SYRUP – Mix sugar and water together and bring to a boil. Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. Once you get the hang of the many parts involved, it's a wonderful and not-difficult addition to your baking repertoire! By the way, you don't have to butter every layer!
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