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.
1 kilo walnuts
2 cup sugar
1/2 cup rose water
2 packets of filo pastry
500g ghee (or butter if need be)
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.
Take a roll of filo pastry and cut into 3. Gently unroll one piece and cut into 3 again.
Mix the 2 cups white sugar and ¾ cup rose water in a medium saucepan and place on medium heat.
What are your favourite ‘mama-made’ sweets?