The beloved Syrian-Lebanese dessert (with notes from Rose Previte’s mom).
Slate has relationships with various online retailers. If you buy something through our links, Slate may earn an affiliate commission. We update links when possible, but note that deals can expire and all prices are subject to change. All prices were up to date at the time of publication., the traditional Syrian and Lebanese dessert, published in a West Virginia Orthodox church–affiliated cookbook in 1966.
It’s important to cut the baklawa all the way through before you bake it; you won’t be able to do it afterwards without crushing the pastry, and those cuts allow the syrup to soak all the way through every piece, which is key to baklawa’s divine flavor and texture.To make the filling, in a large bowl combine the walnuts, sugar, and orange blossom water and use your hands to rub it all together until very well mixed with no lumps. Set aside.
Cut the baklawa into squares or diamonds before baking. To cut it into diamonds, starting at the short side of the pan, score the middle of the pastry. From that point score at intervals of two finger widths or approximately 1 inch . You should have eight rows marked. Use a very sharp knife to cut down the length of each scored line, slicing all the way through all the layers of dough.
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