SWEET ARABIC PASTRIES
25 PIECES
Baklava is a flaky pastry made out of layers of wafer—thin dough. They come in many different shapes and with all kinds of fillings. If you don’t feel like making the dough, you can buy frozen phyllodough, which works fine as a replacement.
3 CUPS (375 G) FLOUR
4TABLESPOONS VEGETABLE OIL
A PINCH OF SALT
⅖ CUP (95 ML) LUKEWARM WATER 2 CUPS (256 G) CORNSTARCH
FILLING
2 CUPS (250 G) FINELY CHOPPED HAZELNUTS
1 CUP (200 G) SUGAR OPTIONAL: ORANGE BLOSSOM WATER AND ROSE WATER
4 CUPS (900 G) BUTTER
2 CUPS (473 ML) SUGAR SYRUP
⅖-⅘CUP (49-98 G) FINELY CHOPPED PISTACHIOS
1.Knead flour, oil, salt, and water for 15 minutes, until the dough becomes soft and smooth.
2.Cut the dough into 10 equal pieces.
3.Flour the work surface with cornstarch. Roll out the pieces to large circles, about 10 inches (25 cm) in diameter. The dough should be very thin, almost translucent.
4.Mix the chopped nuts with sugar and possibly some orange blossom water and rose water.
5.Stack 10 layers of dough on top of each other. Cut into small squares of 2 x 2 inches (5 x 5 cm).
6.Place a tablespoon of the nut filling in the middle of each square.
7.Fold the edges without sealing the corners. Melt the butter.
8.Place the pastries in a greased roasting pan and pour the melted butter over them.
9.Bake in the oven at 350°F (175°C) for about 30 minutes, or until they are golden brown.
10.Remove the tray from the oven and pour out the butter.
11.Pour warm sugar syrup over the pastries, and sprinkle with very finely chopped pistachios in the middle of each baklava. Allow to cool.
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