Desserts Baklawa Recipe

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Baklawa is a traditional Egyptian recipe for a classic desert of file (phyllo) pastry sheets filled with a walnut centre that's soaked in a sugar-based syrup before serving. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Baklawa.
No, the name isn't a typo. Baklawa is the Egyptian version of the dessert typically known by the Greek name of Baklava. However, whereas the Greek version uses honey for the syrup the Egyptian version uses sugar and omits almonds from the pastry.

Ingredients:

• 280g walnuts, finely chopped
• 200g sugar
• 400g ghee (clarified butter)
• 2 tsp ground cinnamon
• 1 tbsp orange blossom water
• 1 packet filo (phyllo) pastry (about 450g)

For the Syrup (Sharbat):

• 400g sugar
• 250ml water
• 2 tbsp lemon juice
• 2 tbsp orange blossom water

Method:

1. Combine the walnuts, sugar, 50ml of the ghee, ground cinnamon and orange blossom water in a bowl and set aside.
2. Meanwhile, use some of the remaining ghee to grease a baking pan (about 30 x 22cm). Take a sheet of the filo pastry and place on the bottom of the baking dish then brush well with melted butter. Add the next sheet of pastry and brush with the ghee. Repeat the process until half the pastry has been used up. Turn the nut mixture on top of the pastry and spread evenly.
3. Now add the first sheet of the remaining pastry and brush the top with ghee. Again, repeat the layering process until all the pastry has been added.
4. Transfer any remaining ghee to a pan and heat gently to warm before pouring over the top of the pastry stack. Using a sharp knife, carefully cut the pastry stack into 5cm squares or diamonds. Transfer to an oven pre-heated to 200°C and bake for 5 minutes before lowering the temperature to 150°C and bake for a further 40 minutes, or until the top and sides of the baklawa are a pale golden brown.
5. In the meantime, prepare the syrup. Combine the sugar and water in a pan over medium heat and cook, stirring constantly, for 10 minutes, or until all the sugar has dissolved. Take off the heat then stir-in the lemon juice. Return the pan to the heat and bring to a boil. As soon as the syrup has begun to boil take off the heat and stir-in the orange blossom water then set aside to cool until the pastry is ready.
6. As soon as you remove the pastry from the oven spoon the syrup solution over the top then set aside to cool before cutting into serving portions.

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