• Antoinette

Baklawa or KOL WA SHKOR

I grew up eating this scrumptious dessert.

There are many variations of this delicious dessert from Middle Eastern baklawa, where the simple syrup is scented with rosewater, to the Greek baklava made with walnuts and a generous sprinkle of cinnamon. I used a combination of walnuts, almonds and pistachios mixed with sugar and cinnamon. I made the scrumptious syrup with honey. This dessert is customarily served during holidays but after seeing this post you may be wanting to make this any time of the year!

Easy to make Baklawa


For the Baklawa and Nut Filling

6 ounce pistachios, shells removed

6 ounce walnuts

6 ounce almonds

1/4 cup sugar

1 1/2 tbsp. ground cinnamon

1/2 tsp. ground cloves

16-oz package phyllo dough, thawed

2 sticks of butter, melted

For the Honey Syrup

3/4 cup sugar

1 cup cold water

1 cup honey

1 tbsp. orange extract

5 whole cloves

Juice of 1 small lemon

Instructions for Syrup

Place the sugar and water in a medium saucepan and heat on medium heat, stirring occasionally, until sugar dissolves. Add the honey, orange extract and whole cloves. Stir to mix. Bring to a boil and then lower the heat and let simmer for 25 minutes. Remove syrup from heat and allow to cool to lukewarm. Add the lemon juice and remove the whole cloves.

Instructions for the Nut Mixture

In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and almonds. Pulse a few times to chop. Transfer the nuts to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.

Assembling the Baklawa

Preheat oven to 350 degrees F

Remove 1 package of thawed phyllo pastry and place the sheets in between two clean kitchen towels (this will help keep the phyllo from breaking while you work).

Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking pan with some of the melted butter. Take one sheet of phyllo and place it in the pan. Brush the top of the phyllo sheet with the melted butter.

Repeat this process until you have used up about a third of the phyllo pastry, each layer being brushed with the melted butter.

Distribute half of the nut mixture evenly over the top layer of phyllo.

Continue assembling the baklawa, one sheet of phyllo pastry at a time using another third of the phyllo. Again, brushing each layer with the melted butter.

Distribute the remaining nut mixture evenly over the top layer of phyllo.

Finish the remaining third of the phyllo pastry following the same process, laying one sheet at a time and brushing each layer with the melted butter. Brush the top sheet of phyllo with butter.

Using a very sharp knife, cut the pastry into diamond shaped pieces.

Place the baking dish on the middle rack of oven. Bake for approx. 35 to 40 minutes or until the top of the baklava turns a beautiful golden and center comes out clean with toothpick.

Immediately pour the cooled syrup all over top of the hot Baklawa.

Allow Baklawa to completely cool. Serve with a garnish of chopped pistachios.

Enjoy! 😉

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