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How to make baklava

This is the last post capturing the magical day I spent with Linda Mourra, learning how to make some favourite Lebanese dishes – vine leaves, tabouli and how could we not have included…

Baklava

How to make baklava | Blah Blah Magazine

The sweet, buttery, rose-scented crunch that is baklava. My favourite sweet in the world.

The thing that surprised me is that baklava is not as complicated as I thought. A lot of rolling, but that passed quickly as we chatted and laughed.

The whole process captured my feelings of the day and it made me marvel at when we sit and make things together, we’re able to connect and chat in an easy way.

The conversation rolled along and we talked about the things we’ve gained and lost with the coming of electricity, convenience and factory made food.

There aren’t that many ingredients and you could even make your own rose water with this recipe if you’re keen and have some spray free roses.

Ingredients

Filling:

1 kilo walnuts 
2 cup sugar
1/2 cup rose water

Rolls:

2 packets of filo pastry
500g ghee (or butter if need be)

Syrup:

2 cups white sugar
¾ cup rose water

How to make

Preheat oven 200˚C/ 390˚F

To make the filling:

Crush 1 kilo/35 ounces walnuts.

How to make baklava | Blah Blah MagazineMix the crushed walnuts, 2 cup sugar and 1/2 cup rose water, together in a large bowl.

How to make baklava | Blah Blah MagazineTo roll:

Take a roll of filo pastry and cut into 3. Gently unroll one piece and cut into 3 again.

How to make baklava | Blah Blah Magazine Cover the unused filo with a damp towel to keep fresh while making the others.

How to make baklava | Blah Blah MagazinePlace 1 teaspoon of the walnut mixture onto the cut filo and take 5 layers (less than 4 will split) and roll.

How to make baklava | Blah Blah MagazineAnd keep rolling.

How to make baklava | Blah Blah MagazineCoat the baking trays with a generous layer of ghee (or butter) and place 1 layer of rolled baklava on each tray.

How to make baklava | Blah Blah MagazineAnd keep chatting and rolling.

How to make baklava | Blah Blah Magazine Until the mixture is finished.

How to make baklava | Blah Blah MagazineThe laughing and the chatting might linger even after the rolling has finished…

How to make baklava | Blah Blah MagazineLadle 2 cups (or more) of melted ghee (or butter) over the top.

How to make baklava | Blah Blah MagazinePut in oven for 25 minutes or until golden.

How to make baklava | Blah Blah MagazineTo make the syrup:

Mix the 2 cups white sugar and ¾ cup rose water in a medium saucepan and place on medium heat.

How to make baklava | Blah Blah MagazineWait until the sugar has dissolved and cool syrup in a spoon before testing.

How to make baklava | Blah Blah MagazineTest the cooled sugar syrup. The syrup is ready when the sugar drip clings in a single droplet before letting go.

How to make baklava | Blah Blah MagazinePour syrup over. It’ll sizzle beautifully.

How to make baklava | Blah Blah MagazineEnjoy,

Bele x

What are your favourite ‘mama-made’ sweets?

 

About BlahBlahMagazine

Cybele Masterman (Bele) trained as a beauty therapist, aromatherapist and journalist. After working as all of the above has found herself on a quest for a beautiful and meaningful life that doesn't cost the earth. Follow on google: +blahblahmagazine twitter: @blahblahzine or Instagram: BlahBlahMagazine

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One comment

  1. Looks like another winner! I’m guessing this must be the authentically Lebanese version of baklava. I say this because I have a Greek baklava recipe I’very been using for years, and (1) it uses a combination of walnuts and pistachios rather than all walnuts, and (2) The syrup used is honey-based rather than sugar-based. But, I’m sure they are both delicious! Also, the “cigar” rolling method looks like it is probably easier to do than the layer-and-cut method I’very been using – I always have trouble cutting it without messing up the nice, neat layers I have worked so hard to produce. 😢 I look forward to trying this, too! Thank you!

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