ARABIC BAKLAVA RECIPE

 

ARABIC BAKLAVA RECIPE

Ingredients

• Phyllo pastry sheets
•  Butter/Ghee

Filling Mixture:

• Almond
• Powdered Sugar
• Cinnamon

Syrup:

• sugar
• water
• lemon juice

 

 

Method

Syrup:

• Over high heat, add sugar and water. 
• Stir for 1 minute and bring to a boil. 
• Once boiling leaves it to boil for 3 - 4 minutes on low heat then add lemon juice, continuously stirring for 1 minute then turn off the heat. 
• Set aside to cool completely. 

 

 

Filling Mixture For Rolled Baklava Recipe:

 

• Chop almonds into small pieces. 
• Add chopped almonds to a bowl with sugar and cinnamon. 
• Mix them well and place the bowl aside.

 

Rolled Baklava:

• Brush the pan with butter/ghee.

 

For the phyllo sheet recipe visit the Below Link
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PHYLLO SHEET

• Lay one rectangle of phyllo with the longer side facing you; keeping the rest covered. 
• Brush phyllo with ghee, then top with a second sheet; brush with ghee as well.
• Sprinkle a little over 2 teaspoons of the nut mixture over the entire surface of the phyllo. 
• Place a long rod or stick like a dowel, at the edge nearest to you. Loosely roll the rectangle of phyllo around the rod; making sure it is not too tight.
• Placing each hand on both ends of the rolled phyllo, carefully push both ends towards the center to scrunch. Slide the scrunched phyllo roll out of the dowel and transfer it to the greased baking pan. Repeat with remaining phyllo sheets, arranging the rolls so that they’re touching side by side.
• Brush the rolled baklava with butter /ghee on the top. 
• Bake them at 150 Celsius for 20 – 30 minutes or until they are golden brown on the bottom and the top.
• Pour the cooled syrup and let rest at room temperature for at least 2 – 3 hours.