How to Make Perfect Syrian Baklava

Syrian Baklava. Recipe from Marhaf Homsi and Nawal Wardeh. I bought some baklava at a Greek market, marveling at the flaky, crispy phyllo. When I bit into it, it was so chewy from the hardened sugar syrup.

Be the first to review this recipe. This is similar to the Greek dessert, Baklava, but not as syrupy. Authentic Syrian baklava, pastries and Middle East bakery items handmade fresh by refugees in the heart of Providence, Rhode Island. You can have Syrian Baklava using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Syrian Baklava

1. You need of phyllo dough sheets, 24 sheets.
2. It's of melted butter.
3. It's of walnuts, finely ground.
4. You need of Sugar Syrup.
5. Prepare of sugar.
6. Prepare of water.
7. It's of orange blossom water.
8. It's of rosewater.
9. Prepare of lemon juice.

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Syrian Baklava instructions

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl..
2. For the baklawa, butter a baking pan that has the same size as the phyllo sheets. Spread out 12 sheets, generously buttering each sheet layer..
3. Spread the walnuts evenly on the 12th sheet and top the walnut with 12 other sheets; always brushing the layers with butter..
4. Cut the dough in lozenges. Make sure to cut all the way through the layers..
5. Bake in a preheated oven at 180˚C for around 30 min or until the top becomes golden and the dough is puffed up..
6. Remove from the oven and pour the sugar syrup over it and leave it to completely absorb the syrup..
7. Serve in lozenge pieces..

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