BAKLAVA (Original Recipe by Salpys International Kitchen) 1 Package filo dough 1 Cup Clarified Butter 1 Cup shelled walnuts 1/4 tsp freshly ground Nutmeg 1/4 Cup Sugar 1 Tsp ground Cinnamon Simple Syrup 2 Cups sugar 1 Cup water 1 Tsp Lemon juice 1 Tsp rose water In a food processor, pulse the walnuts with sugar, cinnamon and nutmeg into NOT so fine ground mixture. Separate the filo into 3 portions, cover with clean dish cloth to prevent from drying. Baste the tray with the butter and baste each sheet of filo with butter as you lay them on top of each other. spread half of the walnut mixture on then add layers of filo basting each with butter. Add the rest of walnuts and continue laying the filo until all the filo is used. Cut into Diamond shapes or squares with a sharp knife, cutting all the way thru. Bake baklava at 350F degree until light pink. cool completely. set aside. Meanwhile make the simple syrup by boiling the water and sugar in a medium saucepan, when it starts to boil add the lemon juice and rose water and continue to boil until thickened. To be able to determine the thickness of the syrup, dip the back of a spoon in the boiling syrup and quickly run your finger over the coated spoon, if the streak stay on the spoon then your syrup is ready. Cool completely. Poor over cooled baklava. This method gives you a very crispy and flaky baklava.
Posted on: Sat, 20 Sep 2014 19:44:00 +0000
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