Many versions of baklawa are enjoyed all over the Middle East. Different countries like to claim it as their own, and who can blame them? This is a dessert like no other. The Arab world shares a colorful history with all its neighbors and many dishes have crossed borders. Baklawa is simply scrumptious, especially with a cup of strong coffee. Making it at home lets you control the sweetness. Use only the freshest nuts and only clarified butter. Baklawa should remain the color of ivory. This is my version of this world-famous pastry.
MAKES: 4 dozen pieces
INGREDIENTS:
- 5 cups pistachios, coarsely ground
- ¾ cup sugar
- 2 tbsp orange blossom water
- 2 tbsp rosewater
- 2 pkgs filo pastry (1 lb each), defrosted in the fridge the
- night before (Apollo is my favorite brand)
- 2½ cups clarified butter, melted
- 4 cups rose syrup
- ¾ cup pistachios, finely ground
INSTRUCTIONS:
- Prepare the filling by combining the ground pistachios, sugar, orange blossom and rose waters and set aside.
- Take out the filo pastry and leave it to come to room temperature while still sealed in the package. Preheat the oven to 350°F. Set up your workstation by laying out the filo pastry and covering it with a slightly damp cloth.
- Put the melted butter into a deep bowl and use a pastry brush to coat a 12- × 18-inch rimmed baking sheet (about ½ inch deep). Take one sheet of the filo pastry and lay it in the pan. Dip one hand in the butter and sprinkle over the filo sheet. Using the same hand tap the pile of dough to pick up the top sheet and place it in the pan and sprinkle with butter again. Continue until half of the sheets are used (the equivalent of 1 pkg). Spread the pistachio filling to cover the filo pastry right to the edges of the pan. Continue layering and sprinkling butter in between each sheet of filo pastry using the rest of the filo. Finish by coating the top generously with melted butter. Using a very sharp knife, cut through to the bottom of the baklawa into long lengthwise strips and then on an angle to make diamond-shaped slices.
- Bake in the preheated oven for about 1½ hours. Oven temperatures vary.
- Keep a watchful eye on the baklawa: as it bakes, the layers will begin to puff up, becoming crisp. Don’t allow the baklawa to brown; it should be an ivory color. Sometimes I place a sheet of foil lightly on top to prevent it from browning. Remove the finished baklawa and while hot immediately pour on the cool syrup. Garnish each piece with a pinch of the finely ground pistachios. Leave to cool and fully absorb the sweet syrup. Serve at room temperature.
