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B'Learwa

Lebanese.Chef's picture
Ingredients
  Melted butter 250 Gram
  Phyllo pastry 500 Gram
  Walnut pieces/A mixture of walnuts, almonds and pistachio nuts, finely chopped or coarsely ground 2 Cup (32 tbs)
  Sugar 3 Tablespoon
  Cold after syrup 1 1⁄2 Cup (24 tbs)
Directions

Using a pastry brush, paint the sides and bottom of a round or square baking dish, approx 1 2 in x 18 in (30 cm x 45 cm), with butter.
Paint one of the pastry sheets with butter and place it in the baking tray, then paint a second sheet and place it on top of the first, overlapping or folding in the sides of the sheet if necessary.
Continue in this way until half the amount of sheets have been buttered (six or more layers).
Mix chopped nuts with sugar and spread evenly over the top sheet of pastry in the tray.
Cover with the remain- ing pastry sheets, buttering them as for the lower layers.
Be sure to brush the top of the final sheet with butter.
Cut deep diagonal lines down and across the surface of the pastry to form diamond-shaped slices.
Bake on the centre shelf of a pre-heated oven at 325-350°F (160-180°C) for 30 minutes, then turn the temperature up to 450-47S°F (230-240°C) and bake for a further 5—10 minutes, or until the pastry puffs and is a light golden colour.
Remove from the oven and while still hot pour the cold Atter syrup over it.
Variation - Butter and stack pastry as above until the stack is 1 /4 in (7 mm) thick.
Cut the stack into 3 in (7.5 cm) squares.
Draw up the edges of each square and pinch the cornesto form shells, fill each shell with nut and sugar mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked

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