i have a recipe--it's in a lebanese cookbook by anissa helou. i went searching for a recipe made with a sugar syrup that has orange blossom water and rose water in it, rather than with honey, because that's the kind of baklava i love.
it's painfully simple to make, though. the only part that's the slightest bit complex is handling the phyllo. otherwise, you just...make the syrup, make the nut filling, and then start assembling everything. 6 layers of phyllo brushed with melted butter, then the nut filling, then 6 more layers of phyllo/melted butter. cut it into the desired shape (this lets the top layers of pastry puff properly), bake until golden brown, cool for a minute, and then pour on the syrup. when the whole thing is fully cool, you re-cut it and serve.
i'd be happy to send you the recipe if you want to try it. email me: arguchik at yahoo dot com.
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Date: 2006-12-11 05:17 am (UTC)it's painfully simple to make, though. the only part that's the slightest bit complex is handling the phyllo. otherwise, you just...make the syrup, make the nut filling, and then start assembling everything. 6 layers of phyllo brushed with melted butter, then the nut filling, then 6 more layers of phyllo/melted butter. cut it into the desired shape (this lets the top layers of pastry puff properly), bake until golden brown, cool for a minute, and then pour on the syrup. when the whole thing is fully cool, you re-cut it and serve.
i'd be happy to send you the recipe if you want to try it. email me: arguchik at yahoo dot com.