To print this page, use your browser's print button.
A historic comment on the Armenian origins of this dessert.
The premiere dessert of the Middle East
HISTORICAL NOTE: Although baklava is made throughout the Middle East, North Africa and the
Mediterranean, It has it's roots in ancient Armenia. The recipe calls for 40 sheets of fillo dough, which
represents the 40 days of lent. The Armenians were the first nation to accept the teachings of Christ
after a visit by the Apostles Thaddeus and Bartholomew which established the first Christian church
which was the Armenian Apostolic Church. This occured in the year 0049 A.D. The texture of the
baklava is such that it will melt in your mouth instead of having to vigorously chew so soon after lent.
The valleys of Armenia were noted for their citrus crops and thus the orange flower water or the orange
blossom honey. The rose flower water came from the abundance of roses on the higher plains. Just
thought you would like to know.
Printed from THEGUTSYGOURMET.NET
• 4 cups finely grated walnuts
• 1 tablespoon cinnamon
• 1/4 cup sugar
• 40 fillo pastry sheets 9 x 13
• 1 1/2 cups clarified butter "ghee"
MEDIUM VISCOSITY SYRUP INGREDIENTS:
• 3 cups sugar or 2 cups sugar and one cup orange blossom honey
• 1 1/2 cups water
• 2 tablespoons lemon juice or 1 tablespoon lemon juice and 1 tablespoon orange flower water or 1
tablespoon rose flower water
Preparing the Baklava:
1. Prepare your syrup and set aside to cool a bit. Preheat your oven to 350ºF.
Lightly butter a 9 x 13 baking pan.
2. In a bowl, combine the grated walnuts, cinnamon, and sugar.
3. Trim your fillo sheets to fit the pan, and cover with a towel to prevent the leaves from drying out.
4. Layer the sheets of fillo dough in your pan, buttering each layer with a brush of clarified butter.
add another sheet and do the same until you have 8 sheets.
5. Divide your walnuts into 4 portions. After layering 8 sheets of fillo dough, spread a layer of
walnuts. The end result will be 4 layers of fillo and 4 layers of walnuts and a final layer of fillo to top
off the baklava.
6. Brush the top sheet with the remaining butter and with a very sharp pointed knife, cut the baklava
into 1 inch diamond shapes. Cut all the sway to the bottom of the pan without removing from the
pan. Difficult at first, but gets easier with practice.
7. Bake 30 minutes and reduce heat to 250ºF and bake 30 minutes longer. remove from oven and let
cool, but not cold.
8. Pour cooled syrup over warm baklava while still in the pan. Let stand at room temperature for
several hours before serving.
Preparing the syrup:
Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring frequently. Reduce heat.
Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize. Cook
uncovered, over medium-low heat until a candy thermometer registers 212º to 218º. The syrup dropped
from a cold metal spoon will fall in a sheet. Remove from heat and cool. Use immediately or
refrigerate in a plastic container with a lid. Can be refrigerated up to 1 a month or more.
Copyright 2001© 2011© The Gutsy Gourmet® - All rights reserved