Baklava (Kol Wa Shkor) 

So this is the first time I’ve ever dared to attempt baklava, and I’m very pleased with the result. This is kind of a cheats version, as it uses pre-made phyllo pastry, but it still tastes as baklava should and is relatively simple to make. The recipe comes from my sweet Middle East cookbook, and is written as follows;

Ingredients

Filling

1 1/3 C (200g) hulled unsalted pistachios

1/2 C (100g) superfine sugar

1 Tbsp orange blossom water

1 Tbsp rose water
12 sheets phyllo pastry, each measuring 18 by 32 cm

5 Tbsp unsalted butter, melted

6 Tbsp (90ml) fragrant sugar syrup 

Fragrant Sugar Syrup

2 C (400g) superfine sugar

1 1/2 tsp freshly squeezed lemon juice

1/2 C (120ml) water

1 Tbsp rose water

1 Tbsp orange blossom water

Method

Fragrant Sugar Syrup (makes about 1 1/2 cups)

  1. Put the Sugar, lemon juice, and water in a saucepan and place over medium heat. Bring to a boil, stirring occasionally to help the sugar dissolve. Boil for 3 minutes, and then add the rose water and orange blossom water. Mix well and remove from the heat. Let cool before using. Store in the refrigerator for up to 2 weeks. Bring to room temperature before using.

Baklava

  1. Preheat the oven to 200 degrees celcius. Butter a medium baking dish measuring about 18 by 32 cm and 3cm deep.
  2. To make the filling: Coarsely grind the pistachios in a spice grinder or small food processor and transfer to a mixing bowl. Add the sugar, orange blossom water, and rose water; mix well. Set aside.
  3. Spread one sheet of phyllo pastry over the bottom of the prepared baking dish. Brush with melted butter. Lay another sheet over the first and brush with more melted butter; repeat with the additional four sheets, brushing each with butter for a total of six layers of phyllo. Spread the pistachio filling evenly over the pasty and cover with six more layers of phyllo, brushing each one with melted butter. Pour and leftover butter over the pastry.
  4. Cut the pasty into 5 cm squares or into thin rectangles about 5cm long and 2cm wide.
  5. Bake until crispy and golden, 15 to 20 minutes. Remove from the oven and let sit for a minute of two before pouring he sugar syrup all over the pastry. Store in an airtight contaminated at room temperature for up to 2 days.

The only difficulties I had while making this involved taking the baklava out of the baking dish, but I found using a serrated knife and a spatula to lift pieces out made it easier. 

   

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