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Baklawa - Syrian Version of Baklava
From: Kat

This is similar to the Greek dessert, Baklava, but not as syrupy. It is the Syrian version. My DH is the one who makes this as I have no patience for the phyllo dough, and he does it really good!!!

SERVES 50 -75

  • 2 lbs phyllo dough (for a 17x13 tray)
  • 3 cups vegan margarine

BAKLAWA FILLING

  • 2 lbs shelled walnuts (or 1/2 walnuts and 1/2 pistachios)
  • 3/4 cup sugar
  • 2 tablespoons rose water (usually found in Middle Eastern markets)

SYRUP

  • 2 1/2 cups sugar
  • 1 1/2 cups water
  • 1/2 teaspoon lemon juice
  • 1 teaspoon rose water

Grease baking pans thoroughly with the margarine.

Place 1 lb. of dough in pan, brushing margarine between each sheet.

Do not grease top sheet.

Combine ingredients for nut filling and spread evenly on last layer.

Place the other 1 lb. dough over nut filling, brushing each layer with margarine between each sheet.

Cut in diamond shapes.

Pour remaining margarine over top.

Bake in a preheated oven@ 400 degrees for 15 minutes, then reduce heat to 325 degrees for 45 minutes.

*NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.

SYRUP:.

Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.

Let syrup stand for 10 minutes before pouring over cold Baklawa.