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Baklawa 'Be'Aj'















Low Cholesterol, Trans-fat Free, Low Sodium


1 pound phyllo (filo) pastry sheets
¾ cup butter, unsalted
½ cup pistachio nuts
chopped, optional
Nut filling
2 each egg whites
½ cup sugar, superfine
2 cups walnuts
coarsely ground
2 cups almonds
coarsely ground
1 teaspoon rosewater
Altar syrup
2 cups sugar
1 ½ cups water
1 teaspoon lemon juice
1 teaspoon orange flower water
1 teaspoon rosewater


Stack 10 sheets phyllo on a flat surface, keeping remainder covered with a dry, then a damp tea towel. Brush top sheet of stack with butter, lift sheet and replace on stack buttered side down. Brush top with butter, lift top two sheets and turn over on stack. Repeat until all 10 sheets are buttered, lifting an extra sheet each time. Top and bottom of finished stack should remain unbuttered.

With kitchen scissors cut buttered stack of phyllo into approximately 10 cm (4 inches) squares. Stack and cover. Prepare remainder of phyllo. Depending on size of phyllo sheets, you may have fewer than 10 left at the end. Halve sheets if necessary to give 10 layers.

Beat egg whites until stiff and beat sugar in gradually. Fold in nuts and rose water. Butter top of phyllo square and place a tablespoonful of nut mixture in the centre. Gently squeeze into a lily shape, with four corners of square as petals and filling in centre.

Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish . Repeat with remaining ingredients, placing finished pastries close together in dish.

Bake in moderate oven for 30 minutes, reduce to slow and cook for further 15 minutes.

Meanwhile dissolve sugar in water over heat, add lemon juice and orange water and bring to the boil. Boil for 15 minutes, stir in rose water and cool. Spoon cool thick syrup over hot pastries.

Leave until cool and sprinkle pistachio nuts in centres of pastries if desired.

Note: If you are not used to working with phyllo pastry, then it is advisable to fill and shape the first lot of buttered squares before going onto the nest lot. The butter firms fairly quickly and it could be difficult to shape the pastries if the buttered sheets are left for a time.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 18753% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 56mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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