Ever since last month when Dawn over at First Look, Then Cook posted her recipe for baklava, it’s been on my mind. I instantly thought of an ice wine we have that would match this dessert perfectly. Not to mention I’ve never worked with phyllo before and it sounded like a challenge I needed to tackle. So when we were looking for Egyptian desserts and came across the recipe for Baklawa, the Egyptian version of the dessert, I knew it was time to get to work.
The main differences between Greek baklava and Egyptian baklawa are that the Greek version uses honey in the syrup and almonds in the pastry. The Egyptian form of the dessert uses sugar and orange blossom in the syrup and omits the almonds. Either way, the dessert sounds intriguing to me and dad, and one that we thought even Mr. N and Miss A would enjoy.
Miss A helped me out early in the process. She was very excited to see the mallet coming out again and was eager to crush the walnuts. Continue reading