Lebanese Baklava
Lebanese Baklava - Classic Filo Dough Dessert
Ingredients
- Ingredients
- 5 Tbsps clarified butter
- 1 pkg 500 g Filo dough (or filo pastry)
- 200 grams Walnut
- 2 egg whites
- 275 grams sugar
- 2 Tbsps lemon juice
- 200 grams chopped almonds
- 2 Tbsps Rose water
- Fat (for the baking pan)
- 3 Tbsps chopped Pistachio
Preparation steps
Melt the clarified butter. Evenly brush the individual sheets of filo dough with the liquid butter and stack the sheets on top of each other, but covering with a sheet of ungreased dough. Cut the stack of filo dough sheets in approximately 8 x 8 cm (approximately 3 1/8 x 3 1/8 in) squares, using a ruler to help measure and in order to simultaneously apply some pressure on the sheets so that they do not slip during cutting. Cover and set aside.
Chop walnuts. Beat the egg whites with 1 tablespoon lemon juice until stiff, and gradually and slowly add about 100 g (approximately 1/2 cup) sugar. Fold in the walnuts and almonds. Add 1 tbsp rosewater. Put about 1 tablespoon of the nut mixture in the middle of each filo dough square and press the corners over the filling to seal. Place squares in a greased pan and bake in a preheated oven at 180°C (approximately 360°F) for about 30 minutes. In the meantime, cook the remaining sugar and 250 ml (approximately 1 cup) water at a rolling boil for about 10 minutes. Stir in the remaining lemon juice and 1 tablespoon rose water. Set aside and let cool slightly. Remove baklava from the oven, and, while still warm, drizzle with the sugar water. Chop pistachios and sprinkle on top of baklava. Allow to cool and serve baklava with coffee or as a dessert.
