Baghlawa is Afghanistan’s traditional ethnic dessert, made from phyllo dough, pistachios, and walnuts. These desserts are usually served on special occasions.
Serving: 10-12 people
Cooking and preparation time: 40-50 minutes
Oven temperature: 350 F
Ingredients
- phyllo dough (20 sheets)
- 3 cups of brown sugar or regular sugar
- 1 piece lemon
- 2 tablespoons ground cardamom
- Some pistachio powder
- Some walnut powder
- 2 cups of water
- Oil to brush the oven tray and sheets.
Instructions:
Pour the water into a small pot to get warm, then add the sugar and bring to a boil for 3-5 minutes. Add the cardamom and lemon, and boil it for 2-3 minutes. Keep the syrup warm.
Use the pastry brush to grease the oven tray, leave each sheet of phyllo dough on the tray and brush with oil or melted butter. Add walnut and pistachio on each layered sheet. Once all the layer sheets are covered, brush with oil and butter on the last top layer.
Cut the layers through lengthwise into strip spaces about 1 or 2 inches, then cut diagonally across the phyllo dough to create a diamond shape.
Keep the oven warm and set the baghlawa tray for about 40 minutes to get golden brown.
Remove from the oven, drizzle the syrup over the top of the tray, add some pistachios, and allow to cool a bit.
Enjoy your delicious baghlawa with some green tea this winter.
Mastora Arghandewall | Contributing Writer
