Passover Mock Baklava
From midgelet 16 years agoIngredients
- 5 to 6 matzoh ( soak in water for a few minutes only to soften ) shopping list
- 1 cup chopped walnuts shopping list
- 1 cup chopped pecans shopping list
- 1 cup sugar shopping list
- 1 pkg dried apricots fine chopped shopping list
- 1 tsp cinnamon shopping list
- 1 stick butter melted and divided shopping list
- Syrup: shopping list
- 2 cups sugar shopping list
- 1 cup water shopping list
- juice from one lemon shopping list
- 3 Tbs butter shopping list
- honey shopping list
- sugar, cinnamon shopping list
- whipped cream ( optional ) shopping list
How to make it
- I tried this recipe last year and found out that the recipe has to set a day or two so the matzah will soak up the syrup, soften and take on all the flavors. If you don't let it age, you will be disappointed.
- Also remember this is a mock baklava but does resemble a layered pastry type of dessert. But it is delish indeed.
- Soak matzah only a few minutes to soften in water and lay out on counter and cover with tea towel to keep moist.
- Matzoh should not be at all soggy, somewhat pliable yes.
- Mix chopped nuts with sugar and cinnamon ( nuts also can be any favorite combination to include almonds ).
- In a 9 inch square pan place down a matzah and brush with melted butter, add some nut mixture, sprinkle on some chopped apricots and repeat layers brushing with each matzah with some melted butter , adding nuts, apricots and ending with a top matzoh.
- Drizzle on some melted butter, sugar, cinnamon and bake 350F about 25 minutes.
- While baking, combine syrup ingredients, bring to boil and cook until syrupy and thickened about 10 to 15 minutes.
- Remove baklava from oven and cool to warm and then pour on warm syrup .
- Let cool completely. When cool, pour on some honey over top of cooled baklava.
- Cover with foil and let rest a day or two .
- Carefully cut into squares and lift out carefully on dessert plates .
- Top with whipped cream if desired or drizzle on some warm honey.
- Yield 8 servings.
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