Best Matzah Baklava Recipes

Passover Baklava image

Provided by dojemi

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

5 -6 matzos (soak in water for a minute)
1 1/2 cups chopped nuts (I used walnuts)
1/2 cup sugar
1 teaspoon lemon rind
1 teaspoon cinnamon
5 1/2 tablespoons butter, divided
1 cup water
1 cup sugar
3 tablespoons lemon juice
2 1/2 tablespoons butter

Steps:

Take the matzah out of the water and cover with paper towels for 15-20 minutes or till soft enough to fold.
Combine the first 4 ingredients with 3 tablespoons of the butter.
Using an 8" square pan, make layers of matzah and nut mixture ending with a piece of matzah.
Drizzle top of matzah with 2 1/2 tablespoons of melted butter.
Bake@ 350 degrees for 25 minutes.
When almost cool, cut into squares.
FOR THE SYRUP: Combine all ingredients and the remaining butter (2 1/2 tablespoons) and boil for 10 minutes stirring slowly till thickened.
When syrup is cool, drizzle over cut squares.

Matzoh Baklava image

Provided by Einat Admony

Yield Makes 8 to 10 servings

Number Of Ingredients 13

6 sheets matzoh
For syrup
2 cups sugar
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon rose water
For assembly
1 cup walnuts, chopped
1 cup shelled raw unsalted natural pistachios, chopped
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup (1 stick) unsalted margarine or butter, melted

Steps:

Briefly pass each sheet of matzoh under cold running water until wet on all sides. Layer sheets between damp paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours.
While matzoh is softening, make syrup
In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice, honey, and rose water and simmer 1 minute. Remove from heat and let cool, then chill until ready to use.
Assemble dessert
Preheat oven to 350°F. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom. Separate out 1/6 of nut mixture and reserve for topping cooked baklava.
Transfer 1 sheet matzoh to counter. Press rolling pin once over sheet from one end to other to flatten. Rotate 90 degrees and repeat. Transfer to 8-inch-square pan and brush with melted margarine. Sprinkle with 1/5 of unreserved nut mixture.
Roll out second sheet of matzoh and transfer to pan. Brush with margarine and sprinkle with nut mixture. Repeat with remaining matzoh sheets and remaining nut mixture, ending with matzoh sheet brushed with margarine on top.
Bake until golden, about 25 minutes. Transfer to rack and immediately pour chilled syrup over. Sprinkle with reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into small squares or diamonds and serve.