Recipe Review: Lebanese Baklawa

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On the weekend friends of mine were telling me of a less-sweet version of Baklava, they said that it was Lebanese and super delicious. I really love Baklava but I prefer my desserts to be a little less sweet and as you probably know, Baklava is over-the-top sweet most of the time. So I started doing some research and found this fantastic tutorial for Lebanese Baklawa at the Canadian Living site.

One of the reasons Baklawa is less sweet probably has to do with the fact that it does not use honey. It uses a simple syrup that has some lemon juice, orange blossom and rose water in it. Luckily I had these unusual water so I am sure if you added lemon and orange zest with a bit of the orange juice it would be lovely too.

I changed the filling up because I used what nuts I had so it was walnuts and pecans for this dish and oh, so yummy! It comes together with beaten egg whites that I mixed to stiff peaks with my hand mixer and added a small dash of rose water. You could use vanilla here if you do not have rose water.

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Instead of the flat layers this recipe uses phyllo purses and instead of using butter I just sprayed them with some canola oil to cut down on the fat and they turned out so pretty and absolutely delicious. I have got to stop baking and get to more cooking, the amount of desserts lying around my house is ridiculous!

I love taking on a challenging recipe like this that in the end, really was not that difficult. Time consuming, perhaps. Hard? No. The only special equipment I used was a food processor for the nuts and a hand mixer for the egg whites.

I wish I could share these with you!