| 1 | Ingredients: syrup: 1.5 cups sugar 0.5 cup water 1 tblsp mazaher (orange blossom water) squeeze of lemon baklava: 1 box phillo dough 3 cups chopped walnuts 1 tblsp cinnamon 2 tblsp mazaher 2 sticks melted unsalted butter honey Cook syrup first so that, if you mess up the syrup, you can make another batch. |
| 2 | Combine all syrup ingredients and cook over medium heat and after it has come to a boil cook for 5 minutes and remove from the heat. |
| 3 | Do not let it get too thick when it"s still cooking or it won"t be absorbed by the phillo dough. |
| 4 | Place syrup in the refridgerator. |
| 5 | For the walnut mix - mix walnuts, mazaher and honey. |
| 6 | Mix honey in so that the walnuts stick together but are not dripping. |
| 7 | Using a pastry brush, put a coat of butter on cookie sheet. |
| 8 | Carefully place 1 sheet of phillo on top of butter. |
| 9 | Brush sheet with butter then put another sheet on top of that one. |
| 10 | Continue until you"ve used 1/3 of the phillo. |
| 11 | Spread the walnut mixture on the phillo, leaving a tiny bit of space at the edges. |
| 12 | Cover with the rest of the phillo, spreading butter between each sheet. |
| 13 | Make sure the top of the baklava has butter spread all over it. |
| 14 | Then. |
| 15 | Cut the baklava in squares. |
| 16 | Place in oven at 350 °F for about 15 minutes - but watch it closely. |
| 17 | When the baklava is done cooking pour the syrup on top - a little at a time using a spoon or ladle. |
| 18 | The thing to remember about the syrup is hot baklava/cold syrup or cold baklava/hot syrup. |
| 19 | You want the maximum amount of syrup to be absorbed. |
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