Baklawa

Ingredients

• 1 pound pastry dough
• 1 pound clarified butter, melted
• 1 pound pecans
• 5 cups sugar
• 2% cups water
• 1 lemon

Method

1. 1

   If dough is frozen, remove from freezer 3 to 4 hours before using.

2. 2

   Spread dough flat and cover with a slightly dampened cloth.

3. 3

   Melt butter.

4. 4

   Taking one sheet at a time, butter lightly and repeat until 4 sheets have been used.

5. 5

   Sprinkle 1/4 cup finely chopped pecans over the entire sheet.

6. 6

   Start at the narrow end and roll as you would for a jelly roll.

7. 7

   Butter the roll lightly and set aside.

8. 8

   Repeat until all dough is used.

9. 9

   Cut each roll into eight slices.

10. 10

    Bake in a 250 degrees oven for two hours or more until golden brown.

11. 11

    Make syrup of sugar and water, cooking to 224 degrees, then add lemon juice and cook to 226 degrees.

12. 12

    Pour cold syrup over cookies as soon as they are removed from the oven.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 8. The excerpt below is the record exactly as published.

Baklawa (Tissue Paper Dough) 1 pound pastry dough Syrup: 1 pound clarified butter, 1 lemon melted 5 cups sugar 1 pound pecans 2% cups water

Cook this with the app: pantry check, scaling, and the assistant.