Baklawa Pastry

I know in many countries filo pastry is available in the supermarkets either frozen or refrigerated. Brush the pastry with the egg. Phyllo pastry needs to thaw before you can use it.

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Baklava is a common dessert in modern arab cuisines but the arabic language cookbook kitab al tabikh compiled by ibn sayyar al warraq in the 10th century does not contain any recipe for baklava.

Baklawa pastry. Portions should be very small. Baklava is the dish most people think of when they think greek dessert. Spread about 1 cup of the nut mixture over the last layer of dough.

345 calories 22g fat 7g saturated fat 22mg cholesterol 161mg sodium 35g carbohydrate 20g sugars 2g fiber 5g protein. Spread the cup of the walnut mixture evenly over the layer of puff pastry. Baklava is a rich sweet middle eastern pastry made from layers of filo filled with chopped nuts and sweetened with honey or syrup.

Baklava is made by layering many sheets of filo brushed with butter then the pastry is baked. Its recipe for lauzinaj refers to small pieces of almond paste wrapped in very thin pastry as thin as grasshoppers wings and drenched in syrup. Also make sure that the syrup is cool before you pour it over the hot baklava.

Place two sheets of filo dough and brush with butter. Repeat until nut mixture is used. Combine finely chopped nuts and cinnamon in a medium bowl.

Place a sheet of the puff pastry on the bottom of the dish with butter. Too much butter can make the dessert soggy. Split each pastry into 2 layers making 48 layers in all.

Brush with melted butter then repeat with 9 more sheets of puff pastry. Let it thaw for at least 1 hour at room temperature or overnight in the fridge. Repeat with the remaining pastry sheet.

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