by Aminy Audi
- 1 package phyllo dough
- ¼ pound unsalted butter, melted
- 1½ pounds walnuts, coarsely chopped
- ½ cup sugar
- 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.
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