lebanese baklava recipe
The role baklawa plays in the repertoire of the Lebanese home cook is formidable. Cut, butter, bake. Mix sugar, allspice, cinnamon, nutmeg, cloves and nuts. Worth a try!! Last year I bought a 30 serving pan of the stuff, intent on bringing it to work to share. ,!!! My husband believes she was his cousin. You’re recipe is just like my grandma’s, except for the technique. Just the way I like it. Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. You are the first person I have found on the Internet that makes Baklawa like my family!! No buttering between layers?!?! “NOT RIGHT!” That might be your tradition (Greek, etc.) lemon or orange rind if available Also, I remember cinnamon as an ingredient for the nut mixture. We serve these in little cups, which holds the diamonds together and makes them easier to eat. Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Thank you so much, Maureen! Thank you so much and I know you’re going to enjoy this baklawa as much as we do. I’m great fonder of these Lebanese recipe…Last time thought of making Baklawa and somehow derived at your site……All your recipes seems awesome………Will bookmark your site for future reference.Keep so share more! I definately want to try your pour the butter trick if I ever venture to the sheet side. Thanks a million for all of your kind words. She always used Rose Water in her syrup. Most every Lebanese woman of my parents’ generation makes her baklawa for special occasions, especially Christmas. You can bake two pans at once if you are sure to rotate the pans from shelf to shelf. Hmmm. Looks beautiful I know it taste just as good as my mothers did. My father was syrian or some called lebanese. The only thing different was that she doesn’t toast the walnuts and I had to explain that added dimension as she questioned it, lol. So my question is how much nuts to use and do I use one pkg for bottom and one for top. I love mamool too but have not found receipe like theirs. https://www.tarladalal.com/Baklava-(-Lebanese-Recipe)-22608r Here is what I used: That is funny David! We are all cousins aren’t we?! I was just looking at recipes and searching Lebanese recipes to see what was out there on Pintrest which led me to your site. It reminds me of my Grandma’s which was the best on the east side of Detroit in the 50’s and 60’s. AS ALWAYS, THANK YOU! Keep the phyllo covered with a towel. box, use only half of it. My husband’s aunt uses farina, Just wondering if you could sub rosewater for orange blossom water, I live in rural British Columbia and orange water is hard to come by. Hrisseh: A soft, dense Lebanese cake associated with Christian holidays. Wish me luck. Her wedding will be graced with your beautiful baklawa! Melt butter is separate pan. Great to see you here. these are like small sweet dumplings where the nut mixture is wrap in dough, wrapped and brushed with egg white and baked under golden. Soggy. Today I made the bit-lay-wee, followed to a t, but my the top and bottom are coming completely apart, all the nuts are just falling out and I want to cry. There is nothing like Christmas time and baking of Baklawa where neighbors, friends and especially the family members who did not learn the Lebanese cooking traditions, line up waiting for their own diamond. I just need to practice on cutting into diamond shapes! Like all Middle Eastern cuisines, it is based on the rural traditions of farmers and nomadic peoples who have lived in the area for thousands of years. Everyone totally loved it! I keep the phyllo in the freezer for several months, for sure it is not very fresh when I use it. Total Carbohydrate I am teaching my 16 year old niece how to make it tomorrow! In all my years of making Lebanese food, I have never made Baklawa, but since I have convinced a local Italian restaurant to host a Lebanese … I’m a long time lurker of your wonderful website, and I’ve finally realized that I can subscribe and receive updates directly to my inbox! But then I came across your video how-to on YouTube & was quite intrigued! My son is turning 2 so we are having a birthday party for him this Saturday and this baklava is on the menu for dessert! Seems they had to stretch the dough as thinly as possible by pulling it across the kitchen table in one huge sheet. It’s a wonder that certain tasks like stretching phyllo didn’t just fall by the wayside, but they did it as though there was no option, and their success in their labor no doubt pushed them full steam ahead. And I suppose there was more labor available in the winter since there weren’t outdoor activities. Her pastry looked like the traditional diamond-shaped pieces but it was actually made with long logs of phyllo and nuts that had been rolled up and placed snugly next to one another on the tray, and then cut into diamonds. My Tita (that’s what we called her and how she spelled it) was the best cook! I’m so happy to know that you’ve been making my recipes and enjoying them–I will be thinking of you as you celebrate your son’s 2nd birthday with our wonderful baklawa! After about 5 pulses, sprinkle 1 teaspoon rose water over the pistachios then continue pulsing until … Put all but honey in pan and heat on moderate stirring often until bubbles rise. Dan, this is so special! The nuts stay beautiful. Thank you for providing what I hope will be a special treat for my family. I toast a lot of nuts for a lot of recipes, so I do appreciate that very much. We put down 5 phyllo painting butter on each one then put on a scoop of the nuts, followed by phyllo, paint the phyllo with butter, another scoop of nuts (make sure they’re even over the pan), another phyllo painted with butter, another scoop of nuts (pace out the nuts to keep them even)………etc. box of phyllo, 9"x14" sheets, room temperature, (6 oz.) Kaleb! Lightly score the top with your knife before diving in so you can see where the cuts will be. If it doesn’t brown, broil for a very short time (just a few seconds to brown, not burn). Enjoy and let me know how you like the recipe! I would use the same amount of butter as for baklawa, if not a little less. Cut the pieces of baklawa from the pan with a sharp knife as needed. There is Gloria in Excelsis Deo when the cool orange blossom syrup is poured over the hot pastry, giving you the most satisfying sizzling sound effect. I also added dried cranberries, dates, and a little bit of crystalized ginger to the nut mixture and it was wonderfully mysterious to the pallet! Oh, I can’t WAIT to make this, the way your Aunt Rita did! The baklawa should be more cohesive after it dries and sits for a day. I’ve only made baklava once, the time consuming way, & vowed never again. My Grandma made them in birds nests. Place the pistachio nuts in a resealable plastic bag. I think you’ll be amazed at how wonderfully this method works! The effort required 20 pounds of clarified butter and 50 pounds of phyllo from wholesalers. Commercially-made baklawa tastes as though it’s made not with butter, but with oil, and it simply can’t compare. I will have to try your rose water baklawa…. it is made with rose water, and importantly, ground cardamom, which is essential to its character. Love for the food, love for family. Thanks for sharing your recipe. YUM! Thanks everyone! our family’s lozena was made with almonds ground to a flour, lots of egg white, sugar, cardamon and a touch of rose water. The homemade pleasure starts when the pan has been in the oven for about 15 minutes, and the intoxicating scent of butter and pastry begins to swirl about the kitchen and throughout the house. Recipe has a rating of 4.0 by 1 members and the recipe belongs in the Biscuits & Pastries recipes category Hi Maureen! Make the syrup in advance so it can be fully chilled. Makes about 15 pieces. Baklawa is not made, among my people, the way you describe…but I’d love to try it! How special Jenny–thank you so much for sharing! Do you think this causes the top layer to fall? The knife is held almost perpendicular to the pastry, cutting straight down into the phyllo and nuts. What a beautiful article! Or so it feels. Brushing the top layer sure made it even more difficult (at least for me) to cut. Hi – I was watching Martha Bakes today and a Greek baker was describing how her family hand stretches their phyllo dough. Homemade Baklawa or Baklava might seem too intimidating to tackle for some, but you're about to discover that making baklava requires more patience than skill.. Do you ever do that? Pam, the orange blossom water is so crucial to the flavor here! Combine the toasted chopped walnuts and sugar stirring until all of the nuts are coated. There are many variations of Baklawa (Lebanese baklava)-- which I am NUTS for! 1 tsp allspice Boy do I miss kibbeh nayyyeh. It does, she said. I consulted other recipes and they are all different. For years, her kitchen would turn into a bakery at Christmastime as she made tray after tray, some 50 of them every December. Makes my heart happy to read it! Lebanese Baklava syrup is made with a combination of sugar, water, rose water and sometimes orange blossoms water. The pieces hold together nicely. I have so enjoyed reading your stories and making so many of your recipes. Using the tip of a very sharp chef’s knife, cut the baklawa into diamonds by cutting six rows (5 cuts) lengthwise and ten rows (9 cuts) crosswise on the diagonal. Merry Christmas! Be2lewa or Baklawa is done as described in the recipe Maureen shared. Thanks for writing! 1 tsp nutmeg Every pan was definitely made with love. What happened was this: the baklawa was just as delicious as if she had buttered every layer. Sometimes the dough, if it’s older and dried out, will crack and fall apart no matter what you do to help it along. I just ordered a couple of cookbooks as gifts. Since this was only made during Lent it was something to look forward to each year. Joy to you and your family at Christmas, Maureen! I should call this post – The Baklava Demystified – I … Oh my!! chopped walnuts or pistachio nuts 1/3 c. sugar 1 tbsp. Every year when making this my mother tells me about learning from her Lebanese grandmother; rolling out the phyllo by hand and baking it in her wood burning oven. She felt hers was truly the best. And I’m sure it was a “get together” for the ladies. I love the family connection. I like the nuts to be crunchy and the orange blossom water makes them wet. Serve in foil mini-muffin cups or directly on a plate, arranged in a circle with the points of the pieces facing the center. For slightly smaller pieces, cut 7 rows (6 cuts) lengthwise. I added 2 t. and am hoping that was not too much. Thank you, thank you for sharing the shortcut. My grandmother used rose water as a flavoring which Martha did not. Can’t wait to hear about your two batches! Thank you so much for sharing this short cut version. I found that if I buttered between the last three-four layers, the cutting wasn’t so tedious because the layers stuck together better and didn’t lift so much! So we made the baklawi again and used less of everything—clarified butter, nuts, syrup, and especially mazaher. Top with 4 more buttered phyllo sheets, ending with a buttered top. Thank you for the Baklawa recipe and all your answers to different questions. Thank you for the recipe and my compliments on your blog. Bake as directed above. Think they used cream of wheat. I suppose it depends on what we were given as children and what the family tradition was- (trying to be generous here but muttering darkly to myself!) 1tsp vanilla My husband is your cousin, an Abowd grandson and I have learned a lot of great recipes from the Sittos and yours are exactly alike. Bake at 325 for 45 minutes or until golden brown and flakey. Are you aware of a different name other than Baklava? Hi Maureen, thanks for taking time to answer. Do you have Baklawa with cream instead of nuts? Thanks for sharing your recipe! I’m so thankful for this recipe! So we don’t have exact measurement on practically anything, 15 lbs of flour, 1/2 a box cream of wheat, orange blossom water to taste. Though we always had either pistachio or walnut filling and always seemed to have a rose water based syrup made by the aunties and grandma, my grandmother’s hand written notes indicate the use of Mazaher or orange flower water. Once the baklawa is cool enough to handle, cut off one of the ends that aren’t pretty and eat it. I’m thrilled you love this recipe as much as we do. So thrilled to come across your site. Open the package of phyllo dough. Let the baklawa cool for several hours. Thanks for the tips. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can’t find orange blossom water), and set aside to cool. Maureen ; While I love Orange Blossom water in just about everything (it works well in the date filling for Ma’moul), Baklawa MUST absolutely be made with Rose water and Rose water only! I so loved your Aunt Hilda! 1 cup butter. Thank you cousin Terri! Hi Kevin–there are a variety of baklavas with different names, and the Lebanese spell and pronounce the classic as baklawa, with a w rather than a v sound at the end. In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup. Thanks in advance Thanks again, I have now shown all of my children the shortcut you provided in this recipe and I hope the tradition will keep growing in our family. Great suggestion Anthony–that’s a recipe I’d love to develop! They are so good! See more ideas about baklava, baklava recipe, recipes. The baklawa may have played a role but I suspect most of her sweetness comes from her mama. This gives a better combining of the flavors than with all of the filling in the middle and the syrup goes through the whole thing with the nuts making spaces. Let us know! whole cloves to decorate each diamond (I leave these off). I have all the ingredients including the Orange Blossom Water.. so important! It might be too hot still and you’ll burn your mouth, like I did yesterday. My mother and grandmother (TaTa) make the Syrian version and usually do the rolled version— which seems easier to make. We LOVE the flavor-texture combo! Thank you for sharing! I’ve had wonderful success with your recipes as well I’m excited to try this baklava recipe because you make it seem so easy! Maureen, Spread the nuts over the phyllo in one even layer. I plan my first attempt at Baklawa using your method tomorrow and if it turns out as nicely as yours looked on your instructional video I am going to make a second batch to take to Christmas dinner! As for the spinach pie, you wouldn’t typically cut the phyllo until after baking, whereas this method relies on the phyllo cuts before baking in order for the butter to seep down through all of the layers. I have been searching for good Lebanese recipes for a long time. I’m surprised you make what we call the “restaurant” version with all of the filling in the middle. Brush the top layer or two with clarified butter. Maureen, I have now made two batches. Rita’s mind went to what might happen if she didn’t butter each layer, if in fact she just laid the 20 leaves of phyllo right into the pan, scattered the nuts over that, laid 20 more leaves on top—then cut it into diamonds and poured all of the butter over the whole kit’n kaboodle, letting it seep down through all of the layers and nuts. She was amazing. Help! 2 C Honey (24 oz). Thank you Teresa! it is helpful to read your answer to Tami, as I have had trouble with the top layer (on top of the nut mixture) falling apart too. my relatives from mosul in northern iraq made it differently. Hi Tami–with the diamonds, whether you butter all of the layers or not, they tend to want to come apart a bit (but not entirely) when you cut them. I made your recipe and it came out great, like the middle eastern bakery I go to. Hi Maureen, I read one of the comments, Rogers, and have to agree with you, apart from the pecans and alspice, his recipe sound Greek to me .. The little details count. (It states this in your cookbook too). https://www.mamaslebanesekitchen.com/desserts/lebanese-baklava-recipe Here’s my blogpost on it: It gives me more options and I enjoy learning about the different family takes on an internationally loved dessert! Carefully roll each square up into a log , and place on another baking sheet (seam side down). clarified butter (measure after clarifying), melted. Thanks so much and I hope you enjoy this simple baklawa method as much as I do! I was lucky that I got a picture of it before everyone dug in, because there were only a few pieces left by the end. Let me know how you like it! Your email address will not be published. If your phyllo dough came in a 1 lb. I have found that it is easier to cut BEFORE putting butter on top. Combine the toasted chopped walnuts and sugar stirring until all of the nuts are coated. Ah yes, my mother and others in her circle are miffed about toasting the nuts…but we know it’s SO good that way! I too make it like your Aunt Hilda, logs are my forte. In the recipe ingredients for the nuts, it does not give an amount for the orange blossom water for the nuts. However we have the exact location of purchasing phyllo dough spelled out to the freezer section. Place second package of phyllo dough over nuts and butter the top. So happy to hear this–thank you for sharing your experience with this method! I am so happy I found this blog and this recipe. I’d love to know more about Meh-heh-lee…. MAUREEN, YOU HAVE BROUGHT UP SO MANY WONDERFUL, DELISH MEMORIES. I forgot to brush the top with butter before cutting so it dried quickly. So happy to hear that Maria! I just ran across your blog looking for ideas for something special to make for my daughter’s wedding. My mom took up this practice, which means I took up this practice too. I think it could be done with any recipe but here’s mine: 1 lb Fillo 2 cinnamon sticks (I use extra) I don’t think I have a photo (a pity) but I promise that I will post about this method, with photos, in the not-too-distant future! The rolled version has the pastry intact from rolling–please email me to discuss more detail if you like! I look forward to going back to my Lebanese family tradition! Remove from heat and cool to room temperature. I am making two trays right now, one the pour-over method and one the traditional way, so I can see if anyone can tell the difference! 30 minutes of prep time and about 50 minutes of baking was all it took for a full tray of baklava or 45-60 pieces of them to be ready. Brush a baking tray … my family also uses rose water and i am now on the hunt for it at my local ‘health food store…we, too, in massachusetts and maine say, ‘baklawee’! That’s great news, Henna, and how special! Preheat the oven to 350 degrees. I have had many of them ask for the recipe. Cut. Just made another tray for Valentine’s Day. Today, she says, she wouldn’t do it for less than $50. Home > Recipes > International > Baklava (Lebanese) Printer-friendly version. I wonder if your phyllo dough is fresh enough. My grandmother was Lebanese, and like your family’s our recipes have passed down through the hands of each generation. Happy Holidays! She did call it baklawi (bit-LAY-wee), as you have mentioned. Your email address will not be published. rose water 1 lb. Lay the second stack of 20 leaves over the nuts, taking care that the top layer is a sheet that is not torn. Repeat if desired (for a sweeter baklawa). Bake 1 hr 30 min or until brown on top. Hi Fadia–I don’t think your flower water in the nuts is making the top fall apart. <3 Also have ordered a copy of your book, and can't wait for it to arrive!! If I couldn’t find in the store, I have used orange extract as a substitute. I need to make a lot of baklava for a wedding. Then I went to make the baklawa for you the other day. Do you hear what I hear? Unroll phyllo and cut whole stack in half to fit the … Cut along the roll to separate it from the leftover fillo dough sheet, which could be used for another roll. Question, If I wanted to make this as a savory pie (spinach), same method with same quantities of butter? LOL. Hi Selene–I don’t add mazaher to the nuts, only the syrup. What a pain! Sounds like your husband and I may be related…. What an incredible thing, the way they made their own phyllo! There are several steps involved—clarifying butter, making and cooling orange blossom simple syrup, chopping and sugaring nuts—and these no doubt would pale in comparison to the work that once was the burden of Middle Eastern women the world over: the making of the phyllo. My sister taught me our grandmother’s recipe (our family is from Saidnaya, Syria, and from Zahle, Lebanon, and I believe she used either orange blossom water or rose water. Using a tablespoon, pour the cooled syrup onto the baklawa rolls. But always remember ur right she always said hers was the BEST. That is wonderful Susan! ~Elise Have I ever mentioned that I’m a baklava addict? Leslee, you know, I haven’t. The thing is this can be done by one person but is easier with 3 as stated in previous post. Use this recipe as-is, or as a jumping off point for experimenting with … It is essential to pour cool/room temperature syrup over the hot pastry when it comes out of the oven. Four hours later the entire pan was gone and I wa… Learn how your comment data is processed. And so floral with orange blossom water that one bite was about all any of us could take. In fact I’m in the kitchen right now preparing the clarified butter . Doesn’t get any easier. I remember her making the phyllo dough by hand and stretching the sheets of dough over the couch until one day, commercially made dough could be bought in LA. Start thawing the phyllo the day before you plan to bake the baklawa, in the refrigerator. We call it our baklawi (bit-LAY-wee), just like you might call me Maureenie, or my sister Pegsie, or your mother Mommy. I will try the recipe on your site. Hi Maureen, So it is a mix of Québec and Lebanon. Thank you for making your baklawa look so easy! Just the right amount of buttery, flaky, nutty flavors to create this indulgent pastry. So thank you.. Any extra butter is poured on top. Two hours before baking, bring the phyllo to room temperature. But at my favorite Lebanese bakery, this style of baklawa caught my eye. Also, I think the placement on the rack is very important to even baking, along with the turning of the tray half way through. Thanks for taking time to write! Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Christmas » Lebanese Baklawa Recipe. Was it the baklawa that sweetens her personality and her life?? Thanks for such a great recipe. Take a layer from the center of the leaves for the top layer if necessary. 1/3 cup cane sugar They were shocked; I took a bow. I have now shared your recipe with many other friends. My mom just made a bunch for Christmas— so good!! It tasted like my mother in law’s, only…better! Carefully roll each … Pour into another, heatproof, container and cool completely. How did this happen, she says with a sigh. Make the sugared nuts: The nuts are ideally ground in a hand grinder, but they can be coarsely chopped in the food processor using pulses, taking care not to go too far. when cooled it is chewy on the outside and more yielding on the inside. My question: How much syrup does your recipe make? The sharper your knife, the easier the cutting will be. Did I needed to put butter every layer? Hilda labored over the baklawi in her kitchen, over the phone, out for lunch or dinner or anywhere good conversation was had. This is a dessert that I actually tried for the first time while I was at work because … It’s better to leave the phyllo just a hair larger than the pan because it will shrink when it bakes. Henna, thanks you! I tried it both ways and found it better to do as shown in the video. About 30 minutes before baklava is finished, combine sugar, honey, … I love the short cut method. For those suggesting to add honey/cinnamon–Stop it. I find making Baklawa very relaxing as I just take my time. Just perfect!! Thank you for sharing your extensive knowledge. Watch my video with a very simple method here. Hi – Do you think that your version makes the layers a little more dense or the nuts a bit more greasy if all the butter has to go through them to get to the bottom? 2C sugar This was just PERFECT! This is essential so that the butter will seep through all layers. Read my full guide here.By the way, you don’t have to butter every layer! Ghoraybeh: Lebanese shortbread cookie made simply with flour and sugar. From now on, I’m going Lebanese. I told Mama and she IS proud! I’ve never made baklewi before – this recipe is super easy! The problem I had was the that the baklava layers came apart (after baking and adding the syrup). Our Favorite Videos Get Recipe » It’s true, I have a problem and should be taken to the Betty Crocker Clinic so I can get help. Apr 7, 2020 - Explore Lauren Lemanski's board "Lebanese Baklava" on Pinterest. We always thought this was done to save labor but a poor substitute for the real thing. So glad you are carrying the torch and passing on the BAKLAWA and oher traditions, Valerie! Combine nuts, sugar and rose water. The more baklawa, the better. Make the syrup in advance so it can be fully chilled. http://www.facebook.com/notes/marie-claude-plourde/baklawa-de-l%C3%A9rabli%C3%A8re/778351478850728. Hurray! Using a metal 13 x 9 x 2-inch pan, lay it over the phyllo to fit. But carpel tunnel has gotten to her hands and it just doesn’t work anymore. Maureen has been so very kind; I’ll be my honest Lebanese self. Also the orange blossom, I love this, and I will be using Cypriot orange blossom, which is aromatic and subtle ..thanks for your recipe.. it looks great .. Fun to read all the comments and I have learned a few tricks for improvement. More ways to clarify butter are here. Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!) I am using some syrup I already have made. In a small saucepan, combine sugar, water and lemon juice and bring to a boil over medium high heat. Watch my detailed how-to video here. I butter every other sheet of phyllo and add a tsp of cinnamon to my nut mixture. I will appreciate your opinion, please. The Iraqui lozena sounds divine and I would love to make it! Tip into a bowl and mix with the sugar, orange-blossom water and rosewater. This is fascinating Roger! Kristin, how sweet and wonderful! Lebanese Baklawa Around approximately the 8th century B.C., Assyrians baked thin layers of dough with nuts, poured honey over it, and enjoyed this scrumptious treat. Lebanese Baklava recipe by Bibi Zainub S. posted on 21 Jan 2017 . Lebanese baklawa is buttery, crisp layers of phyllo filled with nuts and drenched in flower water syrup. Sounds like the nut layers are very thin, and there are more of them. This is precious! Beautiful dish! Is that you’re experience or have you had the baklawa with a cream filling? Thank you. Thank you so much – I was super worried about using too much mazaher but it was perfect. All of this fuss over the baklawi is worth it; you will understand this if and when you make or have some of the good stuff. For a long time I wanted to make baclava/baklawa myself. I don’t like too much filling because it makes the diamonds more difficult to handle. It is truly written with love! http://myninjanaan.wordpress.com/2013/05/20/zunis-2nd-birthday-baklava/, I hope it would make you and your baklava-extraordinaire mom and aunts proud . I am going to try making a version (it has been over 20 years since I have made them). My second batch came out perfectly…Yes, the cutting is the real pain, however, once the tray was baked, it looked just fine. Thanks. She, and then I, found that leaving the flower water out of the nuts and using it just in the syrup made a difference in keeping the nuts from softening. Thanks for your comment–the logs are really good. Both batches turned out beautifully and were delicious. Using a knife, cut the baklava into 1 1/2-inch diamonds. Wow! Remove and cool (but not cold, it needs to soak into the fillo). Aunt Hilda made huge platters of baklawa all wrapped up like the present that they were, each piece encased in its own pleated foil cup and the whole thing wrapped up with pink Saran and topped with a bow. OH MY GOODNESS!!!!! This is just exactly how my Mother-in-law made this and it was passed down from my Father-in-law’s mother. The rose should be very subtle (and do include the lemon). So, this site is my new favorite go-to for all things Lebanese! My grandmother was from Zahle. My family was in heaven this morning! Keep the baklawa lightly, not tightly, covered in the pan with plastic wrap or a piece of wax paper for up to 2 weeks. 5 minutes after removing the baklava from the oven, pour over syrup mixture.
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