Ingredients[]
Scented syrup[]
- 1½ cups light unbleached sugar or white beet sugar
- ¾ cup water
- 2 tbsp rose water, orange blossom water, or regular water with 1 or 2 drops lavender essential oil blended in
- 1 lb phyllo pastry, cut in half to make 9x13" sheets
- 1 cup margarine (Earth Balance), melted
Filling[]
Directions[]
Scented syrup[]
- Boil the water and sugar together for 2 minutes.
- Add the floral water.
- Cool a bit, then refrigerate.
Filling[]
- Grind the walnuts, sugar and floral water together in a food processor until it’s almost paste-like.
- Preheat the oven to 350°F .
Assemble the baklava[]
- Brush a 9x13" baking pan with the melted margarine.
- Place a sheet of phyllo pastry in the pan, brush with margarine and continue this till you have used up half the phyllo pastry and half the margarine.
- Distribute the filling evenly over the top.
- Layer the rest of the phyllo pastry and margarine, brushing the top with margarine (you should have just enough margarine)
- Cut 1"-wide long strips, right through to the bottom of the pan, and then cut on the diagonal to make diamond shapes.
- Bake for 30 minutes, then reduce the heat to 300°F and bake about 10 minutes more, or til golden brown and puffy.
- Re-cut the pieces you have already cut, then pour the syrup over the whole thing.
- It will look like it’s sitting in a pool of syrup, but it gets absorbed.
- Let it cool on a rack at room temperature for several hours before serving.