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.
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
Instructions
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Prepare the Matzoh Sheets
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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.
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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.
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Make the Baklava Syrup
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3
Combine 1 cup of water and the sugar in a small saucepan. Bring the mixture to a boil over medium-high heat.
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4
Lower the temperature on the stove to medium and allow the syrup to thicken. This should take about 15 minutes.
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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.
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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
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7
Shell the pistachios if applicable and chop both the walnuts and pistachios.
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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.
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9
Melt the butter or margarine and brush on the bottom of the baking pan.
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10
Place one of the rolled-out sheets of matzoh in the pan. Sprinkle some of the nut mixture on the top.
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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.
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12
Bake the maztoh sheets in a 350 degree F oven for about 25 minutes.
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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.
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14
Keep the matzoh baklava at room temperature for at least 8 hours before serving.
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1
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.