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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, heat the water, sugar, honey and lemon juice until it comes to the boil and cook for a minute. Now add the orange blossom and rose waters, boil for a few seconds, and remove from the heat. Allow to cool before using on the baklava. | 2. Preheat the oven to 200°C. | 3. Grind the nuts. We want them to be medium-fine – if they are ground too finely, the resulting filling will be very dense. Combine with the sugar and cinnamon, then add the orange blossom and rose waters and mix well. Set aside. | 4. In a dish (I used one 21 x 28cm), brush the base with a little melted butter, then add a sheet of filo. Brush with butter, then add another sheet. Brush with butter, and continue until you have six sheets of filo in the dish. Add the filling, and spread out. Be gentle so you don’t break the pastry. Now add the rest of the pastry, in each case adding a layer, brushing with melted butter, then adding the next. Finish by brushing the sixth sheet with butter. | 5. Cut the baklava into pieces – long rectangles, diamonds, squares, or whatever whimsical shapes take your fancy. Do this carefully with a sharp knife and make sure to go all the way through to the base. You might want to leave a border of “scrap” baklava where the pastry is a bit untidy at the edges. This means the final result is neater, and as the cook, you get to enjoy this “angel’s share”. | 6. Bake the baklava for 15-20 minutes until crisp and golden. When done, remove from the oven, allow it to sit for a minute, then pour the cooled syrup over the hot baklava. Be sure to get the syrup in between each cut. If you see syrup forming pools in some areas, don’t worry – it will all be absorbed. | 7. Allow the baklava to cool fully before serving. Decorate with chopped pistachios and dried pomegranate seeds(**). | 8. (*) By this, I mean the lightly aromatic rose water. If you have the much more intense rose extract, then use just a few drops and not a whole tablespoon! | 9. (**) To dry pomegranate seeds – remove the red seeds from the white pith, and spread on a non-stick baking tray. Leave in the oven at 60°C (140°F) for several hours until the seeds are dry. They will remain slightly sticky but should keep their colour and not turn brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	75			0.0	0.0	0.0	0.0
white sugar	125			96750.0	24995.0	0.0	0.0
honey	50			-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
orange blossom water	1	tablespoon		-	-	-	-
rose water	1	tablespoon		0.0	0.0	0.0	0.0
pistachio	150			103320.0	5012.865	3719.52	8361.54
almond	50	g		442.0	0.0	0.0	50.0
brown sugar	100			83600.0	21579.8	26.4	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
orange blossom water	1	tablespoon		-	-	-	-
rose water	1	tablespoon		0.0	0.0	0.0	0.0
phyllo pastry	12	sheets		-	-	-	-
butter	75	g	unsalted melted	427.5	19.6425	13.3575	36.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.