How to Make Matzoh Baklava for Passover

Baklava is a luxurious treat with a Middle Eastern flavor. A deliciously sweet syrup is poured over layers of pastry to create a unique desert. Use matzoh as the base of baklava for a sweet ending to your Passover Seder.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 sheets of matzo
• 2 cups sugar
• 2 tbsp. lemon juice
• 1 tbsp. honey
• 1/2 tsp. rose water
• 1 cup walnuts
• 1 cup natural, unsalted pistachios
• 1 cup brown sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cardamom
• 1 stick unsalted butter or margarine
• Paper towels
• Saucepan
• Mixing bowl
• Rolling pin
• Square baking dish
• Cooling rack

Prepare the Matzoh Sheets

1. Hold each piece of matzoh under the faucet until all sides are wet. Lay each sheet on a damp paper towel and set aside. After 2 hours, the matzoh will be pliable enough to work with to create your Passover dessert.

2. Use a rolling pin to gently flatten each piece of matzoh. Cover with damp paper towels until you are ready to make the rest of the baklava.

Make the Baklava Syrup

3. Combine 1 cup of water and the sugar in a small saucepan. Bring the mixture to a boil over medium-high heat.

4. Lower the temperature on the stove to medium and allow the syrup to thicken. This should take about 15 minutes.

5. Add the lemon juice, honey and rose water to the syrup and simmer on low for 60 seconds. Rose water can be found in Middle Eastern specialty markets.

6. Turn off the heat and let the syrup cool completely. Refrigerate until you are ready to use with the finished baklava.

Make Layers of Baklava

7. Shell the pistachios if applicable and chop both the walnuts and pistachios.

8. Combine the nuts, brown sugar, cinnamon and cardamom in a bowl. Retain about 1/6 of the mixture to use as a topping for the completed Passover baklava.

9. Melt the butter or margarine and brush on the bottom of the baking pan.

10. Place one of the rolled-out sheets of matzoh in the pan. Sprinkle some of the nut mixture on the top.

11. Brush butter on the next piece of matzoh and place on top of the nut mixture. Alternate between matzoh and nuts until you have used the remaining ingredients.

12. Bake the maztoh sheets in a 350 degree F oven for about 25 minutes.

13. Place the hot baklava on a cooling rack and pour the syrup over the top. Let the finished product cool and then cover it.

14. Keep the matzoh baklava at room temperature for at least 8 hours before serving.

Tips & Warnings

• Baklava is a very rich dessert, so cut it into small pieces when serving.
• Try cutting the servings on a bias to create diamond shapes for a fancier look.