Chocolate Baklava

Ingredients

1 ¾ cups butter, melted

1 package (16 ounce) phyllo dough, thawed

4 cups pecans, finely chopped

8 ounces semi-sweet chocolate chips, melted   

¾ cup sugar

1 ¾ teaspoon ground cinnamon

¾ teaspoon lemon peel, grated

Glaze:

1 ¼ tablespoon butter

2 ounces semi-sweet chocolate

Directions

1.  Butter a 15-in. x 10-in. x 1-in. baking pan.  In a bowl, combine chocolate chips, cinnamon, pecans, lemon peel, and ¼ cup sugar.

2.  Take eight sheets of phyllo dough and layer them in the pan, spreading each sheet with melted butter. Spread about half of the chocolate chip mixture over the phyllo dough and cover with a buttered sheet of phyllo dough.

3.  Layer five more sheets of phyllo dough, buttering each sheet. Add remaining chocolate chip mixture and layer with remaining sheets of phyllo dough, buttering each sheet.

4.  Using a knife, cut the baklava into 1 ½” diamonds.  Bake at 325 degrees for 60 minutes or until golden brown.  About twenty minutes before Baklava is finished, combine ingredients for glaze in a small saucepan. Bring to a boil and reduce heat. Allow the mixture to simmer for twenty minutes.

5.  When Baklava is finished cooking, drizzle syrup over top and let cool.

Awamat (Doughnut Balls)

Ingredients

• 3 cups of pastry flour
• 1/2 tsp. sugar
• 2 1/2 cups water
• 1/2 tsp dry yeast
• 1/4 tsp salt
• Oil for frying
• Simple syrup

Directions:

1.  In a large bowl mix pastry flour, yeast, sugar and salt. Slowly add water until dough forms.  Knead dough.  Spoon dough by teaspoonful and form ball shape with hand.
2.  In a frying pan add oil, enough so that the dough will be submersed.  Heat oil until hot. Carefully add dough into oil, only a few at a time. When  dough is cooked it will rise to the top of the oil and become golden brown. Remove from oil and place on plate covered with paper towel to cool and absorb excess oil. 
3.  once dough is cooked and slightley cooled, toss and coat with simple syrup.  Serve and enjoy:)

Maamoul with walnuts

Maamoul with walnuts

Ingredients

• 2 cups semolina flour                                   
• 1 1/2 cups shortening                                                        
• 1 cup boiling water                    
• 3/4 cup white sugar
• 2 cups ground walnuts
• 1 teaspoon rose water
• 1/4 cup confectioners' sugar for dusting (optional)

Directions

1. Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.

2. In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.

3. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.               

4. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Kanafeh

Kanafeh

Ingredients

1 (16 ounce) box shredded phyllo dough

8 ounces butter, unsalted

1 ½ lbs whole milk ricotta cheese

½ lb fresh goat cheese or ½ lb light cream cheese         

Simple Syrup

• 1 cup sugar
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1 teaspoon rose water

Directions

1. Make syrup first. Bring water and sugar to a boil. Reduce heat. And add lemon juice and rose water. Simmer until all sugar is dissolved, about 5-10 min. set aside to cool
2. Preheat oven to 350 degrees F. Drain ricotta of excess liquid and mix with other cheese. Remove shredded phyllo dough from box and loosen shreds in a large bowl. Toss the shreds with melted butter to coat evenly. Arrange half of the buttered dough evenly on a 9×13 pan or baking dish.
3. Spoon cheese mixture on top in an even layer. Place the remaining dough on top and press lightly with hands. Cover with foil and bake 30 min at 350 degrees F.
4. Remove foil and bake an additional 30 min or until crisp and golden brown. Serve warm or room temp with lemon syrup