Baklawa (Baklava)

My mom is known for her baklawa, I think its because it isn't as sweet as most others.  This is her most requested and highly anticipated dessert! 
1 package filo dough
For syrup
2 cups sugar
1 1/2 cup water
1 tbsp lemon juice (fresh)
Place sugar and water in a pot and boil for 5 minutes, turn down heat and simmer for 10 minutes, at about the last 3 minutes of cooking add the lemon juice.  For the correct consistency, syrup should coat a spoon.  Set aside let cool
Preheat oven to 350
For filling
4 cups walnuts
1 cup sugar
1 tbsp cinnamon
Place the ingredients in a food processor and give about 8 pulses.  The filling shouldn't be too fine nor too coarse and should have bits of walnuts in tact (see "how to baklawa for pictures).
1/2 cup Crisco (margarine)
2 sticks butter (8 oz)
Melt in microwave or over a medium heat
1/4 cup water
1 1/4 cup syrup (recipe above)
Unroll the filo dough and keep covered with a damp towel, the dough is very delicate and will dry out quickly.  Brush the bottom of a large baking pan with the melted butter.   Gently add 1 sheet to the pan and drizzle with butter, repeat this process 7 more times. 
Add half of the walnut mixture, spreading all around the dough, drizzle with more butter.
Add 7 more filo leaves (one at a time), again drizzle with butter in between each sheet.
Add remaining walnut mixture, spread and pat down gently, drizzle with butter.
Repeat the same process as above with remaining filo leaves, one at a time and drizzle with butter.
Take remaining butter and spread all over the baklawa.  Drizzle with 1/4 cup water.
Cut baklawa in diamond shape approx 2 inches (see "how to baklawa" for picture).
Place tray in the preheated oven for 10mins.  Reduce heat to 275 bake for another 25 minutes, rotate pan and continue to bake for another 20 to 30 minutes depending on your oven.  Baklawa is done when it has a nice golden color.
While still hot, drizzle the syrup allover the baklawa, i find that using a spouted measuring cup gives good coverage and good control.  Be sure to coat each and every piece, you want them to glisten but, don't over do the syrup and drown your baklawa. 
Note, the syrup must be added while the baklawa is hot.  If for some reason you are unable to do this step.  Then completely cool your baklawa and heat the syrup before using.  1 component must be hot and 1 must be cool.


Make a Free Website with Yola.