Baklavash (Baklava Recipe)

Baklavash (Baklava Recipe) Recipe

After receiving flatbread from California Lavash, I've experimented with a lot of savory dishes, making pinwheel appetizers, sandwich wraps, chicken soup and a goat cheese tart. I decided it was time to also satisfy my family's sweet tooth. I made a baklava-style dessert using lavash bread, hence the name "baklavash"! The preparation is similar to making baklava (also spelled baclava or baklawa), except phyllo dough is replaced with the lavash, which makes the task a lot easier. When working with phyllo, you have to be sure to assemble the dessert pretty fast and keep the unused portion covered with a wet towel at all times as phyllo tends to dry out quickly. With lavash, you can take your time and not worry about this problem.

I filled the layers of lavash with ghee (Indian-style clarified butter), ground cinnamon, blossom honey, walnuts and pistachios (my favorite nut). It’s a stress-free, easy dessert, and I love the convenience of it!

 

Ingredients

Yields: 12 pieces

4 sheets original lavash flat bread
2-2/3 cups ground walnuts (see tips)
12 tablespoons ghee (or butter), melted
12 tablespoons granulated sugar
1 small stick cinnamon, broken in half
1 clove (about ΒΌ teaspoon), finely ground
4 tablespoons blossom honey
2 tablespoons date syrup
juice of half a lemon
2 tablespoons pistachios, crushed


Directions

Preheat the oven to 350°F.

Grate about ½ teaspoon of cinnamon. Reserve the rest of the stick for the syrup.

In a bowl, combine the ground walnuts, 4 tablespoons granulated sugar, ground cinnamon and ground clove.

Measure your pan and cut the sheets to match the actual inside dimensions (Cut each sheet in half). Prick the sheets of bread with a fork; otherwise the dessert will turn out dry.

Line 2 (7" x 5") pans with parchment paper and slightly brush with ghee using a pastry brush. Top with one level of lavash. Brush the bread with a generous layer of melted ghee. Sprinkle a layer of the walnut mixture. Add another layer of lavash, previously brushed with melted ghee on both sides. Repeat until 3 layers separate layers of walnut mixture. Make sure to butter between each layer of lavash, so they're almost soaked in ghee.

Using kitchen shears (or a serrated knife), carefully snip and score the 3 first layers of lavash into a diamond pattern (3 long strips, then 3 diagonal cuts).

For the syrup, combine the remaining sugar, ½ cup of water, cinnamon stick , lemon juice, honey and date syrup in a small saucepan.  Bring to a boil and let simmer over low heat for about 5 minutes. Remove and discard the cinnamon. Allow the syrup to cool a little.

Bake the baklavash for 30-35 minutes at 350°F until slightly golden.

Remove the baklavash from the oven and drizzle with the cooled syrup to moisten the dessert. Let sit for at least 2 hours (be patient!). The baklavash should be gooey and sticky.

Baklavash Recipe with Picture

Garnish with pistachios.

Serve with a cup of masala chai.

Bon appétit
!

Baklava Recipe with Picture


Tips

I used Original California Lavash bread. You can find this brand at Safeway and Whole Foods. If you want to stick to the authentic recipe, you would replace the lavash with phyllo dough.

Little reminder on how to make ground walnuts: You can either buy ready-made walnut flour or make it yourself. Remember to get a little more than 8 ounces of whole walnuts to get the correct amount of powder. Coarsely grind 3 ounces with a food processor or spice grinder, transfer to a bowl and grind the rest until it becomes a fine mill. Make sure you stop before it turns into nut butter. Combine both textures of walnuts. Set aside.

I bought date syrup at a local market, but you can also find it online. I also use it to seal the fruits on fruit tarts (jujube tart). If you don't have any, just replace the amount of date syrup with more honey. Some people also like to flavor the syrup with rose water, orange blossom water or fresh orange peels.

Baklavash Recipe with Picture

Published By: Jacqueline Pham on September 30, 2011.


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