Batlawa (13×9 Pyrex Baking Dish)

Directions

Start with the syrup — it must be cold when poured over the hot batlawa.

Syrup

1. Stir 2 cups sugar and ¾ cup water in a saucepan over medium-high heat until the mixture is clear and comes to a boil.
2. Add ½ tbsp fresh lemon juice (note: recipe uses ⅞ tbsp — adjust to taste). Stir until settled, then simmer on low for 10–15 minutes. Remove from heat to a back burner.
3. The syrup will not seem thick on the stove — it thickens as it cools off the heat.
4. Once completely cool, stir in 1 tbsp Orange Blossom Water. Set aside. Do not refrigerate.

Walnut Filling

1. Working 1 cup at a time, pulse walnuts in a Cuisinart for up to 14 pulses — coarse, not fine.
2. Mix ground walnuts with 1 cup sugar and ¼ tbsp Orange Blossom Water. Set aside.

Assembly

1. Butter the 13×9 Pyrex dish generously with clarified butter, making sure the sides are well-covered.
2. Remove phyllo from package. Cut the entire stack in half to fit the dish. Place all layers from one half on the bottom of the pan as the base.
3. Spread the walnut filling evenly over the bottom phyllo layers. Sprinkle clarified butter over the walnut mixture.
4. Place the remaining phyllo layers on top of the walnuts. Tuck the edges of the phyllo into the sides of the Pyrex dish.
5. Using a ruler, cut batlawa into diamonds on the diagonal — cut along each side of the ruler for even lines. Reverse the pan and cut diagonally in the other direction to form the diamond pattern.
6. After cutting, pour all of the remaining clarified butter evenly over the top of the phyllo.
7. Bake on the lower rack (not the lowest) at 300°F for 1¼ to 1½ hours, until light golden brown.
8. To check doneness, gently lift a top layer — the dough should be crispy all the way down to the nuts.
9. Remove from oven. Set on a rack and let rest 5 minutes. While batlawa is still hot, pour the cold syrup evenly over the top. You will hear it sizzle.