BaklaWa Pops {Recipe}

If you’ve read Diane Aub-Jaber’s memoirs, you know that the true way to pronounce
Baklava is actually BaklaWa. 

Baklava is how the Greeks pronounce that yummy
dessert made of phyllo dough, heaven, sugar and nuts.

Baklawa is how I’ve learned how
to say it my whole life, since the letter v does not exist in the Arabic language. So rather then spend this post trying to do a
historical lesson on Baklawa (that is what wiki is for, right?), let’s get down
to the juicy tutorial of Baklawa Pops I made for my Arabic book club tonight.
We are discussing Anthony Shahid’s House of Stone, btw.

Ingredients
2 cups pistachios
½ cup sugar
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
1 package Katifi (shredded phyllo dough)
1 stick unsalted butter
12 oz melting milk chocolate
1 cup finally chopped toasted almonds
24 lollipop sticks
Parchment paper
Small muffin baking pan

Directions 

1.     Preheat oven to 375.

2.     Place pistachios, sugar, cinnamon, and cardamom in a food processor and
process for 2 minutes.  Transfer mixture to
a mixing bowl for easy access.

3.     Using a teaspoon, scoop nut mixture and press to make a tight half
ball.  Place on parchment paper.  Make 48 half balls.

4.     Place Katifi in between two damp towels to keep it moist while you are
working.  Tear off a small chunk and dip
in melted butter.  
5.   With your fingers, mix
the Katifi until it’s well buttered and shape into a bird’s next in your palm.  Pick up one half ball and put it rounded side down in the middle and pick up a second and put it flat side down, so you have a full ball shape.
6.   Wrap the Katifi around the
pistachio ball until it’s well covered.   Try to make it a bit tight so that the end
results in nice round Baklawa Pop.  Place
the Baklawa Pop in your small muffin pan and bake for 20 minutes.

7.     While the Baklawa Pop are in the oven, take a saucepan and whisk the
sugar, water and lemon juice over medium heat until it boils.  After boiling, allow to simmer for 10 minutes
on medium heat.  When you take out the Baklawa Pops, pour the warm
syrup over them while they are still in the pan (there should be a fun sizzling sounds).  And in a few minutes, take them out.  Leaving them in the pan to cool completely
will make them icky.

8.     While they are cooling, melt the chocolate (either in the microwave, or
in a double broiler) and dip each cooled Baklawa Pop in the chocolate.  You’ll cover the bottom half and then dip it
into a little bowl with the chopped almonds.  Put the Balkalwa Pops back on the parchment paper
until the chocolate hardens.

9.     Take a lollipop stick, poke a hole in the top of the Baklawa Pop.  Remove the stick, dip it into the
chocolate and then put it back into the hole.  The chocolate is a tasty glue for your Balklawa Pop while you are holding this deliciousness and munching away.  Call your neighbor over and share your special treat!

These lovely Eid decorations below were originally created for an Easter party by Wendy over at Green Beansie Ink. You can see all the fun Easter party stuff she did at Catch My Party. She gave me permission to turn her images into an entire Eid party. Here is a post that includes free downloads of all Eid party decorations below. Thanks Wendy!