Baklava (lebanese)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Lebanese | 1 | Servings | |
INGREDIENTS
| 2 | c | Med. chopped walnuts or |
| Pistachio Nuts | ||
| 1/3 | c | Sugar |
| 1 | T | Rose water |
| 1 | lb | Filo dough |
| 1 | lb | Drawn butter or sweet |
| Butter | ||
| 1 | Basic syrup recipe, BASIC | |
| SYRUP:, 2 c. sugar | ||
| 1 | c | Water |
| Few drops of lemon juice | ||
| 1 | t | Rose water |
INSTRUCTIONS
Preparation : Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer. Then continue layering buttered filo on top. Cut in diamond shaped pieces. Bake at 300 degrees for one hour or until golden brown. Pour syrup over baklava making sure the dough is well saturated. Combine sugar, water and lemon juice in saucepan. Boil over medium heat for 10 to 15 minutes or until slightly viscous (225 degrees). Before removing from heat, add rose water and let come to a boil. Remove from fire and cool. Posted to MM-Recipes Digest V4 #315 by "John Weber" <hdbrer@ibm.net> on Dec 04, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 1085
Calories From Fat: 811
Total Fat: 92.2g
Cholesterol: 244mg
Sodium: 20.9mg
Potassium: 91.8mg
Carbohydrates: 70.8g
Fiber: <1g
Sugar: 68.1g
Protein: 1.2g