Burma Baklava
Burma Baklava
4 cups sugar
3 cups water
2 tsp. lemon juice
2 cups chopped walnuts
1 packet filo dough (thawed)
2 sticks butter (1 cup)
Combine sugar and water in a saucepan. Stir over low heat until sugar is
dissolved. Boil gently for about 10 minutes. Add in lemon juice and stir. Boil
for 5 more minutes. Set aside.
Melt the butter in a saucepan. Remove the foam that forms at the top.
Brush a 9 by 12 in. baking pan with butter. Unroll the filo dough. Separate two
sheets and lay them on a smooth surface. Roll the remaining sheets and cover to
prevent from drying.
Brush the top filo sheet with butter thoroughly. Distribute 2-3 tsp. of walnuts
along the shorter edge of the filo sheets. To aid in rolling and shaping "The
Master" uses a wire but a pair of chop-sticks would do the same thing as well.
Put the wire or the chop-sticks parallel to the edge of the filo sheet at the
top of walnuts and roll. Then, from the two ends of the rolled sheet press with
your two hands towards the middle until it shrinks to length to fit to the size
of the pan. Lift the roll with the aid of the wire/chop-sticks and place in the
pan and remove the wire/chop-sticks. Continue in the same manner until all
sheets are rolled. Brush the top of the rolls with the remaining butter and bake
in 375F oven until the rolls are golden brown for about 35-40 minutes.
Remove the baked baklava from oven. Pour tepid syrup over hot pastries. Cover
and cool over night.
Ms. Linda
in Tennessee
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