Amongst the vast array of pastries, cakes and biscuits loved in Syria, baklava stands out as an all time favourite, particularly when made with pistachios from Syria’s beautiful orchards. This sweet is also available nowadays in Hyderabad, for the people who do not know it. Mostly it can be found in restaurants which serve Turkish or Lebanese cuisine so its not unknown to Hyderabadi people.
Ingredients
350g ghee or unsalted butter
375g pack filo pastry
2-3 cups of walnuts or pistachio
2 tbsp of sugar
2 teaspoons orange blossom water
1 tsp of rose water
Syrup
2 cups sugar
1 cup water
½ tsp rose water
1/2 tsp orange blossom water
Squeeze of lemon juice
Preparation:
Preparation:
Melt the butter or ghee. Using a baking tray, 10 x 30cm, brush melted butter on base of the tray and start layering filo sheets, by placing one sheet down on top of the buttered surface below, and brush melted butter on the top side of each sheet.
Once half the filo sheets (about 20) are layered it’s time for the filling. To prepare the filling, crush the nuts slightly. Remove the nuts and place in large bowl. Add sugar and orange blossom and rose water and mix.
Spread the nut filling over the top sheet to form an even layer to the edge of the tray. Then continue the layering and buttering the sheets of filo pastry. Carefully cut the pastry into diamond shapes. Pour some of the remaining butter over the pastry. Bake in a pre-heated oven 175-180ºC for about 55 minutes, or until golden brown.
While the pastry is baking, prepare the sugar syrup. Combine the sugar and water in a saucepan. Bring to the boil for 15 minutes. When the syrup becomes slightly viscous, remove from heat, add the rose water, orange blossom water and mix through, add a squeeze of lemon juice.
Pour the hot syrup over the hot pastry. Let it settle and cool before cutting it. Enjoy!!
