Baklava recipe, no honey or butter in this wonderful recipe. Version 1 of 2

[Guest guest]

Baklava (the no butter or honey version)

 

Syrup

~~~~~~~~~

1 cup water

1 cup sugar

2 tablespoons of rose water (in specialty stores and some markets. Usually

by the area where they sell tahini.)

~~~~~~~~~

1 lb. phyllo dough thawed out and cut to make sheets 9 X 13

1 cup melted canola margarine.

 

Filling

~~~~~~~~~

1 cup finely chopped walnuts

1 cup finely chopped pistachios

1/2 cup sugar

2 tablespoons rose water or lemon juice.

 

The syrup..........Boil water and sugar for 2 minutes. Add rose water, stir.

Cool and refrigerate while you prepare filling.

 

The filling...........Grind nuts, sugar and rose water or lemon juice together

in a food processor or blender until it forms a pasty consistency.

 

To assemble........ Preheat oven to 350 degrees.

Brush a 9 X 13 pan with melted canola margarine. Place a sheet of phyllo in the

pan, brush with margarine and continue this until you have used half the phyllo.

Sprinkle the nut filling evenly over the top. Layer the rest of the phyllo and

margarine in layers ending with the top layer brushed with margarine.

Cut 1 inch strips to the bottom of the pan, and then cut on the diagonal to make

diamond shapes. Bake for 25-30 minutes and then reduce the heat to 300 degrees

and bake for another 10 minutes. Recut the pieces you have already cut, then

pour the syrup over the top. The syrup will absorb into the pastry. Let cool

and set at room temperature for a few hours before serving.

 

 

 

" A smile is a curve that sets all things straight. "

 

 

 

 

 

 

Mail - 250MB free storage. Do more. Manage less.

 

 

[Guest guest]

At 02:45 PM 12/12/2004 -0800, you wrote:

>Baklava (the no butter or honey version)

>

>Syrup

>~~~~~~~~~

>1 cup water

>1 cup sugar

>2 tablespoons of rose water (in specialty stores and some

>markets. Usually by the area where they sell tahini.)

 

Rosewater is also a fabulous cruelty-free vanishing cream, mild skin

cleanser.

 

Veronica

 

 

[Guest guest]

I like using orange blossom water in my baklava recipe:)

 

 

 

Debra Lee Thompson

 

Analyst - Mortgage I

 

First Horizon Home Loans Corporation

 

debrathompson <debrathompson

 

214.492.7402

 

Diamond Dog [diamonddog]

Sunday, December 12, 2004 8:59 PM

Re: Baklava recipe, no honey or

butter in this wonderful recipe. Version 1 of 2

 

 

At 02:45 PM 12/12/2004 -0800, you wrote:

>Baklava (the no butter or honey version)

>

>Syrup

>~~~~~~~~~

>1 cup water

>1 cup sugar

>2 tablespoons of rose water (in specialty stores and some

>markets. Usually by the area where they sell tahini.)

 

Rosewater is also a fabulous cruelty-free vanishing cream, mild

skin

cleanser.

 

Veronica

 

[Guest guest]

Just wanted to say that I made a very similar recipe a few weeks ago,

and the folks at my office just gobbled it up!! I did not use any

rose water in mine. So yummy!

 

 

, GeminiDragon

<thelilacflower> wrote:

> Baklava (the no butter or honey version)

>

> Syrup

> ~~~~~~~~~

> 1 cup water

> 1 cup sugar

> 2 tablespoons of rose water (in specialty stores and some

markets. Usually by the area where they sell tahini.)

> ~~~~~~~~~

> 1 lb. phyllo dough thawed out and cut to make sheets 9 X 13

> 1 cup melted canola margarine.

>

> Filling

> ~~~~~~~~~

> 1 cup finely chopped walnuts

> 1 cup finely chopped pistachios

> 1/2 cup sugar

> 2 tablespoons rose water or lemon juice.

>

> The syrup..........Boil water and sugar for 2 minutes. Add rose

water, stir. Cool and refrigerate while you prepare filling.

>

> The filling...........Grind nuts, sugar and rose water or lemon

juice together in a food processor or blender until it forms a pasty

consistency.

>

> To assemble........ Preheat oven to 350 degrees.

> Brush a 9 X 13 pan with melted canola margarine. Place a sheet of

phyllo in the pan, brush with margarine and continue this until you

have used half the phyllo. Sprinkle the nut filling evenly over the

top. Layer the rest of the phyllo and margarine in layers ending

with the top layer brushed with margarine.

> Cut 1 inch strips to the bottom of the pan, and then cut on the

diagonal to make diamond shapes. Bake for 25-30 minutes and then

reduce the heat to 300 degrees and bake for another 10 minutes.

Recut the pieces you have already cut, then pour the syrup over the

top. The syrup will absorb into the pastry. Let cool and set at

room temperature for a few hours before serving.

>

>

>

> " A smile is a curve that sets all things straight. "

>

>

>

>

>

>

> Mail - 250MB free storage. Do more. Manage less.

>

>

[Guest guest]

This does sound wonderous. I have always wanted to try

Baklava, but there's always that pesky butter...

 

~Mel

--- Amanda Crawford Beckwith <lovethecold

wrote:

 

>

> Just wanted to say that I made a very similar recipe

> a few weeks ago,

> and the folks at my office just gobbled it up!! I

> did not use any

> rose water in mine. So yummy!

>

>

> ,

> GeminiDragon

> <thelilacflower> wrote:

> > Baklava (the no butter or honey version)

> >

> > Syrup

> > ~~~~~~~~~

> > 1 cup water

> > 1 cup sugar

> > 2 tablespoons of rose water (in specialty

> stores and some

> markets. Usually by the area where they sell

> tahini.)

> > ~~~~~~~~~

> > 1 lb. phyllo dough thawed out and cut to make

> sheets 9 X 13

> > 1 cup melted canola margarine.

> >

> > Filling

> > ~~~~~~~~~

> > 1 cup finely chopped walnuts

> > 1 cup finely chopped pistachios

> > 1/2 cup sugar

> > 2 tablespoons rose water or lemon juice.

> >

> > The syrup..........Boil water and sugar for 2

> minutes. Add rose

> water, stir. Cool and refrigerate while you prepare

> filling.

> >

> > The filling...........Grind nuts, sugar and rose

> water or lemon

> juice together in a food processor or blender until

> it forms a pasty

> consistency.

> >

> > To assemble........ Preheat oven to 350 degrees.

> > Brush a 9 X 13 pan with melted canola margarine.

> Place a sheet of

> phyllo in the pan, brush with margarine and continue

> this until you

> have used half the phyllo. Sprinkle the nut filling

> evenly over the

> top. Layer the rest of the phyllo and margarine in

> layers ending

> with the top layer brushed with margarine.

> > Cut 1 inch strips to the bottom of the pan, and

> then cut on the

> diagonal to make diamond shapes. Bake for 25-30

> minutes and then

> reduce the heat to 300 degrees and bake for another

> 10 minutes.

> Recut the pieces you have already cut, then pour the

> syrup over the

> top. The syrup will absorb into the pastry. Let

> cool and set at

> room temperature for a few hours before serving.

> >

> >

> >

> > " A smile is a curve that sets all things

> straight. "

> >

> >

> >

> >

> >

> >

> > Mail - 250MB free storage. Do more. Manage

> less.

> >

> > [Non-text portions of this message have been

> removed]

>

>

>

>

 

 

 

 

 

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