Recipe courtesy of Sasha Perl-Raver
Recipe courtesy of Sasha Perl-Raver
Episode:
Thrilla for Foodzilla
Rose Water and Orange Blossom Baklava
Getting reviews...
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 482
- Total Fat
- 32 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 31 mg
- Sodium
- 125 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 482
- Total Fat
- 32 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 31 mg
- Sodium
- 125 mg
Ingredients
Syrup:
Directions
- Preheat the oven to 350 degrees F.
- Combine the walnuts, cinnamon and sugar in a large bowl and set aside. In the bottom of a greased 9 by 13-inch pan, put 1 layer of phyllo and brush liberally with butter. Repeat 6 more times, buttering each delicate layer, until you have 7 layers of phyllo. Spoon 1/3 of the nut mixture over the phyllo and top with 5 more individually buttered sheets of phyllo. Repeat the process 2 more times and finish with 7 layers of phyllo. Brush the final layer with butter and bake until golden brown, about 50 minutes.
- While the baklava is baking, make syrup. Add all of the syrup ingredients to a medium pot and bring to a boil over medium-low heat. Reduce the heat to low and simmer for 10 minutes.
- Remove the baklava from the oven and pour the syrup evenly over the top. Cut into squares or diamonds and serve.
