Syrian

baklava

Author: Maggi Nakkashian
2–3 cups walnuts or pistachios
2 tbsp sugar
2 tsp orange blossom water
1 tsp rosewater
350 g clarified butter (ghee) or unsalted butter, melted
375 g filo pastry

Syrup

440 g (2 cups) sugar
250 ml water
1 squeeze lemon juice
½ tsp orange blossom water
½ tsp rosewater

The sound of the hot syrup as it’s poured onto the hot pastry is one of the best things, only surpassed by the sound of your first crunchy bite into this golden delicacy. Yum! This is a fantastic recipe for baklava.

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