Printable Copy: Click Here:
Matzoh Baklava Recipe
6 sheets matzo
2 c. sugar
2 T. lemon juice
1 T. honey
1//2 t. rose water (I put 1/4 t. because I do not like it)
1 c. walnuts
1 c. natural pistachios (unsalted)
1 c. brown sugar, packed
1/2 t. cinnamon
1/2 t. cardamom
1 stick unsalted butter
mixing bowls (2-3)
square baking dish
1. Hold each piece of matzoh under the faucet until all sides are wet. Lay each sheet on a damp paper towel and set aside. After 2 hours, the matzoh will be pliable enough to work with to create your Passover dessert.
2. Use a rolling pin to gently flatten each piece of matzoh. Cover with damp paper towels until you are ready to make the rest of the baklava.( I left out 4 hours-it was fine)
1. Combine 1 c. water and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat.
2. Lower the temperature on the stove to medium and allow the syrup to thicken-about 15 minutes.
3. Add the lemon juice, honey, rose water to the syrup and simmer on low for 60 seconds.
4. Turn off the heat and let the syrup cool completely. Refrigerate until you are ready to use with the finished baklava.
MAKE LAYERS OF BAKLAVA
1. Shell the pistachios and chop with the walnuts (I used 2 c. walnuts).
2. Combine brown sugar, cinnamon, cardamom in a small bowl. Retain about 1/6 of the mixture to use as a topping for the completed baklava.
3. Melt the butter and brush on the bottom of the baking pan. To prevent sticking, be generous.
4. Place one of the rolled-out sheets of matzoh in the pan. Sprinkle the sugar mixture, then sprinkle the nuts.( Be sure to get the walnut/pistachio mixture around the edges to prevent the top edges from turning downward and dropping the mixtures from the edges.)
5. Brush butter on the next piece of matzoh and place on top of the nut mixture. Repeat until all sheets are used. (Be sure not to use all the mixture on the bottom sheet and have to scrimp on the top sheet.)
6. Bake at 350 degrees for 25 minutes.
7. Place the hot baklava on a cooking rack and pour the syrup over the top. Let the finished product cool and then cover it. (I left it out all night and it was fine…really fine!:)
8. Keep the matzoh baklava at room temperature for at least 8 hours before serving.
This recipe was found on the E-How website.