Baklawa from The Palestinian Table (page 216) by Reem Kassis

  • phyllo pastry
  • rosewater
  • orange blossom water
  • superfine sugar
  • ghee
  • ground pistachios

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter for ghee, and other ground nuts for ground pistachios. See recipe for a variation.

  • laurenlangston on June 10, 2018

    I think there's an error in the recipe: it says to use 6"x8" sheets of filo, and to put a teaspoon of filling on the short end. When I did this, the baklawas were less plump than the photo in the book, and I had about 2/3 of the filling left over. The next day I made a batch with the remaining filling, and I put a tablespoon on the long end. This resulted in a fuller final product, much more pistachio-y. I'd also allow more than 30 minutes to roll these; I've cooked professionally and while I'm a little slower these days, I'm much faster than the average home cook and it took me closer to an hour. Maybe I'll just have to keep making them to get my speed up. :) The flavor is devastatingly good, and I look forward to making them again.

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