Baklava

Fadel Family Baklava Recipe

Syrup:
Add two cups of sugar to one cup of water and stir over medium heat until sugar is dissolved. Once sugar has dissolved bring to a full boil for 8-10 minutes (no need to stir after mixture has been brought to a boil) until slightly thickened. After syrup has boiled remove from heat. When steam subsides, add 2 Tbsp. or rose water and juice of 1/2 small lemon.

Filling:
Spread 1/2 lb. whole walnuts and 1/2 lb. whole pecans on a baking sheet and toast at 250 degrees F for 10 minutes, turning frequently. Once cooled, finely chop nuts and combine with 1 1/2 tsp. cinnamon. Set aside.

Render 1 lb. butter on stove top over medium heat, skim salt from top and use within minutes to prevent butter from solidifying as it cools.

Assembly:
Preheat oven to 350 degrees F and use butter to thickly grease a walled baking sheet. Set aside. Unroll thawed phyllo dough and carefully remove top sheet. Cover remaining sheets with damp paper towel to prevent drying.

Spread bottom sheet out on countertop and use a pastry brush to completely coat with melted butter. Layer with a second sheet of phyllo dough and apply a second coat of butter.

Lay a row of nut mixture across one end. Roll dough tightly around nuts. Pinch ends and cut with sharp knife to seal (1-2cm). Place rows in well buttered pan and brush with final layer of butter.

When filled, cut rolls into diamond bite-sized portions before placing in the oven. Bake for 20 minutes at 350 degrees F, then decrease heat to 250 degrees F and continue baking for 1 1/2 to 2 hours.

When golden brown remove from oven. Top hot cookies with 1 1/2 c. cooled syrup mixture. Let cool and keep uncovered (cookies become soggy when covered).