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| Recipe Archives |
| Submitted by: Janice Capaldi December 2002 Ingredients: 1 LB PHYLLO DOUGH, (20 sheets) 1 LB UNSALTED BUTTER, clarified 1 LB WALNUTS, finely ground 1 CUP SUGAR SYRUP: 4 � CUPS SUGAR 3 CUPS WATER 3T ORANGE BLOSSOM WATER JUICE OF ONE FRESH LEMON **To make syrup, in medium saucepan, stir together sugar & water and boil over medium-high heat for 8 minutes. Remove from heat; add juice from one lemon. Cool for 5 minutes, and add 3T of orange blossom water. This makes more syrup than the 2 cups you need for 1 tray of bat�lawa. Store extra in refrigerator for next time. **To clarify the butter: In small saucepan, melt butter, and bring to a boil. Remove from heat. Skim and discard foam on top. Pour remaining clear liquid into another small pan, and discard remaining sediment from original pan. TO ASSEMBLE BAT�LAWA: Stir walnuts & sugar together, and set aside. Use a large, deep cookie sheet - app. 18 x 11 x 1-inch pan. Preheat oven to 375� Unwrap phyllo dough, lay flat, and cover with a damp cloth to prevent drying & flaking. Brush bottom of pan with small ladle full of butter. Put one sheet of dough on bottom of pan, and brush with butter. Cover with another sheet of dough, and brush with butter again (about 1 small ladle-full per sheet). Continue until you have used 10 sheets of dough. Don�t butter the 10th sheet. Evenly spread walnut mixture over 10th sheet. Cover with remaining 10 sheets of dough, brushing each sheet with butter as before. As you go along, evenly fold overlapping edges of dough toward the center of the pan. Pour any remaining butter evenly over the top piece of dough. Chill for about � hour � to make it easier to cut. Cut chilled tray crosswise into 15 strips, then cut diagonally to make 1-inch diamonds. Bake at 375� for 20 minutes (until golden brown), then for an additional 1-hour at 250�. Remove from oven; cool for only 2 minutes. Pour 2 cups of syrup evenly over hot tray; completely saturate with syrup. Let cool completely, and set for at least 1-hour. |
| Bat'lawa |