This is a simple and authentic way to prepare classic baklava. Keep in mind that when you go to a Middle Eastern or Greek grocer to buy phyllo dough, the dough will be available in different thicknesses. I like to use #7, which is slightly thicker than #4. You may use whichever you prefer for this recipe. Also, phyllo dough needs to be thawed according to package instructions before it can be used.
Ingredients:
For the syrup:
2 cups sugar
1 cup water
1 teaspoon lemon juice
1 teaspoon orange blossom water
1 teaspoon rose water
For the filling:
2 cups ground walnuts
4 tablespoons sugar
For the baklava:
1 box phyllo dough, thawed
1 cup clarified butter (ghee)
For the syrup:
2 cups sugar
1 cup water
1 teaspoon lemon juice
1 teaspoon orange blossom water
1 teaspoon rose water
For the filling:
2 cups ground walnuts
4 tablespoons sugar
For the baklava:
1 box phyllo dough, thawed
1 cup clarified butter (ghee)
Preparation:
To make syrup, combine sugar, water, and lemon juice in a medium saucepan. Bring mixture to a boil over medium heat, stirring until sugar dissolves. Once sugar is dissolved, stop stirring and reduce heat to low. Simmer 10 to 15 minutes, until syrup is thick. Remove from heat, stir in orange blossom and rose water, and cool. To make filling, stir nuts and sugar together in a medium size bowl. Position oven rack in the center of oven. Preheat oven to 350°F. To make baklava, remove phyllo from package and place on a work surface. Separate one piece at a time and brush the top of each piece with clarified butter to cover. Continue buttering and stacking until you have 10 sheets on top of each other. Cut the dough into 4x4-inch squares. Place a tablespoon of ground nuts in the center of each square. Gather the 4 sides of the square in toward the middle without closing the square, pinching the corners together. If corners do not stay sealed, brush with more clarified butter. Push the sides in to create a wider opening at the top. Place parcels on ungreased baking sheets. Repeat the stacking, cutting, and filling until all phyllo is used. Bake the parcels until golden, about 40 to 50 minutes. Rotate the baking sheets every 15 minutes to ensure even browning. When finished baking, remove from oven, and pour the syrup over the baklava. Serve at room temperature and store leftovers in the refrigerator for up to 3 days.
To make syrup, combine sugar, water, and lemon juice in a medium saucepan. Bring mixture to a boil over medium heat, stirring until sugar dissolves. Once sugar is dissolved, stop stirring and reduce heat to low. Simmer 10 to 15 minutes, until syrup is thick. Remove from heat, stir in orange blossom and rose water, and cool. To make filling, stir nuts and sugar together in a medium size bowl. Position oven rack in the center of oven. Preheat oven to 350°F. To make baklava, remove phyllo from package and place on a work surface. Separate one piece at a time and brush the top of each piece with clarified butter to cover. Continue buttering and stacking until you have 10 sheets on top of each other. Cut the dough into 4x4-inch squares. Place a tablespoon of ground nuts in the center of each square. Gather the 4 sides of the square in toward the middle without closing the square, pinching the corners together. If corners do not stay sealed, brush with more clarified butter. Push the sides in to create a wider opening at the top. Place parcels on ungreased baking sheets. Repeat the stacking, cutting, and filling until all phyllo is used. Bake the parcels until golden, about 40 to 50 minutes. Rotate the baking sheets every 15 minutes to ensure even browning. When finished baking, remove from oven, and pour the syrup over the baklava. Serve at room temperature and store leftovers in the refrigerator for up to 3 days.