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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This is one of those desserts that magically improves as it sits you could serve it after one day, but it's even better on the third day, as the matzoh soaks up the lemony syrup. To avoid a cloying rose flavor, be sure to use rose water (available at Middle Eastern markets and ), not rose syrup. Ingredients:
6 sheets matzoh |
2 cups sugar |
3 tablespoons fresh lemon juice |
1 tablespoon honey |
1/2 teaspoon rose water |
1 cup walnuts, chopped |
1 cup shelled raw unsalted natural pistachios, chopped |
1 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cardamom |
1/2 cup (1 stick) unsalted margarine or butter, melted |
Directions:
1. Briefly pass each sheet of matzoh under cold running water until wet on all sides. Layer sheets between damp paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours.
2. While matzoh is softening, make syrup In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice, honey, and rose water and simmer 1 minute. Remove from heat and let cool, then chill until ready to use.
3. Assemble dessert Preheat oven to 350°F. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom. Separate out 1/6 of nut mixture and reserve for topping cooked baklava.
4. Transfer 1 sheet matzoh to counter. Press rolling pin once over sheet from one end to other to flatten. Rotate 90 degrees and repeat. Transfer to 8-inch-square pan and brush with melted margarine. Sprinkle with 1/5 of unreserved nut mixture.
5. Roll out second sheet of matzoh and transfer to pan. Brush with margarine and sprinkle with nut mixture. Repeat with remaining matzoh sheets and remaining nut mixture, ending with matzoh sheet brushed with margarine on top.
6. Bake until golden, about 25 minutes. Transfer to rack and immediately pour chilled syrup over. Sprinkle with reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into small squares or diamonds and serve.
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