Irresistable Baklava

In the lands of the Fertile Crescent during the bygone ages, when the affluent held their banquets, Arab sweets reached their height of magnificence. At any of these feasts, pastries similar to Baklava, or Baklawa as it is known in Arabic, were always to be found. Made from paper-thin dough that is known in the West as filo (phyllo) or strudel dough, the family of sweets made from it can be described as delicate, crispy, crunchy, sweet and rich. This dough is the base of the many varieties of syrup-soaked sweets found on the tables of these ancient lands and, later, on the tables of Eastern Europe via the Ottoman Turks. Today Baklava and similar sweets are found in all the Arab Gulf countries. On holidays and special occasions, I vividly remember my mother and then my wife setting aside a day to prepare homemade filo dough. During those years the dough could not be purchased. If one wanted a tray of Baklava, one would literally start from scratch with flour, cornstarch and water. The process was near day-long—a small round piece of dough stretched out over and over until less than paper-thin leaves were assembled in a tray. My children recall that when coming home from school and seeing their mother’s wedding ring off her finger, they knew filo dough was being made. Jewelry would easily rip the piece of see-through dough. Times have changed. Filo dough is available not only in ethnic stores but has reached the frozen section of supermarkets. It is sold frozen and should be thawed a day beforehand in the refrigerator before use. Once unrolled, the filo should be worked quickly yet carefully. If a drier type of Baklava is desired, prepare only half the Orange Blossom Syrup.

Makes: about 35 pieces

Thawing time: 8 hours in refrigerator

Prep time: 45 minutes

Cooking time: 45 minutes

INGREDIENTS:

• 1 recipe Orange Blossom Syrup
• 2 cups (250 g) walnuts, chopped
• 1 cup (225 g) sugar
• 2 cups (500 g) Ghee (page 135), melted or
• 2 cups (4 sticks/450 g) unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1 tablespoon orange blossom water
• Unsalted butter or Ghee (page 135), for greasing the baking pan
• One 1-lb (500-g) package filo dough, thawed

INSTRUCTIONS:

1.  Make the Orange Blossom Syrup. It’s important to do this first as the syrup needs time to cool.
2. Preheat the oven to 400°F (200°C).
3. To prepare the walnut filling: Combine the walnut, sugar, 4 tablespoons of the Ghee or butter, cinnamon and orange blossom water in a mixing bowl.
4. Liberally grease a 9 x 13 x 2-inch (23 x 33 x 5-cm) baking pan with Ghee or butter and set aside.
5. Remove the filo dough from the package and spread out on a dish towel. Be careful to cover the unused filo dough with a lightly damped towel or plastic wrap to prevent it from drying out as you work.
6. Assemble the baklava following the illustrated steps on facing page. While assembling the Baklava, work as quickly as you can to keep the dough from becoming dry.
7. Bake for 5 minutes, then lower the heat to 300°F (150°C). Bake for 40 minutes more, or until the sides turn light brown. If you’re using a glass-baking pan, look at the sides to determine doneness: when the sides are light brown, the Baklava is ready. If you’re using a metal or other opaque pan, the Baklava is done when the top edges begin to brown.
8. After the sides or top edges of the Baklava turn light brown, place the pan under the broiler, turning the pan frequently, until the top of the Baklava turns evenly golden brown. Remove from the oven then immediately spoon the Orange Blossom Syrup over each square or diamond. Allow to cool before serving.