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Back Baklava (Lebanese Sweet)

Baklava (Lebanese Sweet)
Ethnic Origins:Lebanese
Recipe Courtesy of:
 Nadime Chebat
 The New Belmoral Hotel
1 lb baklava dough or phyllo
1 lb melted creamery butter

For filling

1lb pecans ground and mixed with 1 cups white sugar
1 tablespoon orange blossom water or 1 tablespoon rose water for flavoring.


3 cups white sugar
2 cups water
2 tablespoon orange blossom water or 2 tablespoon rose water
In a small skillet combine all syrup ingredients and boil to make a syrup consistency.
Set aside to cool.

Grease baking tray (size 12x9x2) with butter.
Carefully separate phyllo dough.
Lay each sheet in pan turning in corners and butter each layer lightly.
Use half of the dough for bottom layer.
Make a layer of the filling and continue putting the layers of the dough on top of filling using the melted butter between each layer.
When top dough is buttered use a sharp knife and cut in diamond shapes.
Bake at 300 degrees approx

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