I know… its might be hard to believe that there could be such a delicious wonderful thing to make with matzo..I do love matzo though & have no issue with eating it 1000 ways..my fav being fried matzo….but this baklava is AMAZING!
The recipe is from Canadian Living Magazine April 2002 issue. I have made it several times & it is always a hit.
It is really simple to make, just layering softened matzo & a mixture of ground nuts, then this is baked…. & a boiled syrup if poured over…& finally melted honey is drizzled on once the baklava is cooled. It can stored for up to 2 days the recipe says.
The method is a bit long but don’t let that deter you….it is worth it. You can make this parve using parve margarine or dairy using butter. I did not have any margarine so I used butter….
NOTE: the top piece of matzo is coming off.. so I think that the best way to serve this is to cut it into pieces & put into paper muffin cups, that way if your top piece does fall off it will still be easy to eat!
Here is the recipe
3 cups walnuts
3 cups blanched almonds
2 tbsp sugar
1 tsp cinnamon
1 box matzo.. *** I used 8 matzo boards
1 cup margarine or butter *** I used butter making this dairy
1 1/2 cups sugar
1 cup water
1/4 cup honey
2 strips of lemon peel
2 tbsp lemon juice
1/4 cup honey
Preheat oven to
one 9×13 baking dish, one baking sheet You will need a pasty brush …
- Grease the baking dish with the margarine/butter & set aside
- Put all of the nuts on the baking sheet & roast in a 350f oven for about 12 minutes
- Take the nuts out of the oven & let cool briefly
- Using your food processor, finely chop the nuts in 2 batches adding the sugar & cinnamon to one of the batches. Put the chopped nuts into a bowl & mix it well so that the sugar/cinnamon is evenly distributed.. Set aside
- Melt the margarine or butter, set aside
- Now, you have to soak the matzo but you are going to do this in stages…just a few boards at a time. Put some water into a pan that is big enough to put a whole sheet of matzo in to soak… I used a foil baking dish,,, & put 3 matzo boards in for a few seconds until they became softened…if you leave it in too long its fine, they will just break…now take the softened sheets out of the water, carefully, & put them onto a tea towel…then dry them off.
- Lay 2 boards into the baking dish & break up the third one to fill in the empty spaces in the pan
- Take your pasty brush & generously brush the margarine/butter all over the matzo
- Spread 1/3 of the chopped nuts on top of the matzo
- You are going to repeat # 6, 7, 8 & 9 again, & then again ending with a layer of matzo. So a total of 3 nut layers & 3 matzo layers
- Brush the top layer of matzo with the margarine/butter
- Bake in a preheated 350f oven for 30 minutes
- While the baklava is baking, at about 25 minutes in to the total baking time, make the syrup
- In a medium size pot, put the sugar, water, honey, lemon peel & lemon juice in & bring to a boil over medium heat…stirring often.. we want the sugar to dissolve. Once it has, then boil the syrup for 1 minute. Remove the lemon peel
- When the baklava is finished baking, remove it from the oven & put the baking dish on a cooling rack. Using a sharp knife & oven mitts…you can use a serrated knife…cut the baklava into pieces…depending on how big you want the pieces to be… the recipe recommends 24 pieces.
- Pour the hot syrup all over the top of the baklava
- Let cool
- Heat the honey & drizzle it all over the top of the baklava before serving…or eating if you aren’t serving it!!!
The recipe says that it keeps for 2 days…