Recipe: Poetic Baklava

POETIC BAKLAVA

FOR THE SYRUP:
2 cups sugar
1 cup water
Splash of lemon juice
1 teaspoon orange blossom water

FOR THE NUT MIXTURE:
1 pound walnuts
1 cup sugar
1 teaspoon ground cinnamon

FOR THE BAKLAVA:
1 box phyllo dough, defrosted
1 pound butter, clarified (melted and with the top layer skimmed off)

TO MAKE THE SYRUP:
Place 2 cups sugar, 1 cup water, lemon juice and orange blossom water in a sauce pan, boil until the mixture turns clear. Cover and set aside in the refrigerator to cool.

TO PREPARE THE NUT MIXTURE:
In a food processor, grind together the walnuts, the remaining 1 cup sugar, and cinnamon to a fine, sandy consistency. Set aside.

TO ASSEMBLE AND BAKE THE BAKLAVA:
Carefully unfold the phyllo dough, making sure not to crack or tear it. Keep it covered with a piece of waxed paper to help prevent it from drying out.

Butter the bottom of a shallow baking pan. You can also use a cookie sheet that has at least an inch-high lip.

Carefully unpeel the first sheet of phyllo and lay it flat and smooth in the bottom of the pan. Brush with the clarified butter. Continue layering sheets of phyllo dough and brushing each sheet with butter until you've finished half the dough.

Spread the nuts and sugar mixture over the dough.

Place another sheet of dough on the mixture and butter it. Continue layering and buttering dough until you've used up the rest.

Using a sharp knife, carefully cut through the baklava in long, straight lines to form diamonds or squares (about two inches long).

Bake for a bout 50 minutes at 300 degrees or until golden brown. Pour the cooled syrup over the hot baklava. Eat when ready.

Source: The Language of Baklava by Diana Abu-Jaber