by Aminy Audi
- 1 package phyllo dough
- ¼ pound unsalted butter, melted
- 1½ pounds walnuts, coarsely chopped
- ½ cup sugar
Syrup
- 1½ cups sugar
- 1 tablespoon lemon juice
- 1/3 cup water
- 1 teaspoon rose water
1. Preheat oven to 350°F. Add sugar to walnuts and mix.
2. Brush one sheet of phyllo dough with melted butter. Place 3 more sheets of dough over the first one, buttering each sheet one at a time. Spread 3 tablespoons of chopped walnut mixture across bottom of sheet, starting lengthwise one inch away from edge. Roll up 4 sheets together around walnut mixture, creating a firm tight roll. Place on a buttered cookie sheet. Repeat procedure until all dough is used up.
3. Brush rolls with butter and, using a bread knife, cut diagonally into one-inch pieces. Bake for approximately 25 minutes or until golden brown.
4. Make the syrup by dissolving sugar in water. Stir over medium heat until it comes to a boil. Add lemon juice and let simmer for about 10 minutes, then add rose water.
5. Remove baklawa from oven and pour syrup over every piece.
Notes:
While working with phyllo dough keep it covered with a lightly dampened cloth to prevent it from drying.
Baklawa may be partially baked and frozen.
From Stickley: In Good Taste Cookbook, third edition
