Recipe: Manakeesh Cafe Rose Baklava

MANAKEESH CAFE

ROSE BAKLAVA

7 phyllo dough sheets

200 grams ground cashew

1/2 cup clarified butter, melted

1 cup sugar

1/2 cup water

Capful of lemon juice

2 drops rose water

Pinch of ground pistachio, for garnish (optional)

Stack the dough sheets and cut into 5-by-10-inch rectangles, then into 2.5-inch squares.

For the syrup: In a saucepan, combine sugar and water and bring to a boil. Reduce heat to low and stir, 3 to 5 minutes, until sugar is completely dissolved. Stir in lemon juice and rose water, remove from heat and allow mixture to cool to room temperature.

For the baklava: Place a generous pinch of ground cashew in the middle of each phyllo square. Using your fingers, take the corners of each dough square and pinch them together at the top, forming a loosely sealed pouch. Repeat this process for all eight dough squares.

Preheat oven to 300 degrees. Place baklava in an oven-safe tray or baking dish and completely soak them in melted, clarified butter. Bake for 35 to 40 minutes or until golden brown.

Once baking is complete, drain excess butter from the tray or dish. While still in the container, soak the baked baklava in sugar syrup, draining excess, and top with optional crushed pistachios. Let the baklava sit for at least two hours before enjoying.

Makes 8 bite-size pieces.