When a food dilemma arises, I can count on Ara Kassabian to come to my rescue.
readers if anyone knew if there’s such a thing as whole wheat phyllo dough. I even contacted the Athens company, but unfortunately they don’t make a whole wheat version of it.
called baklavash which uses lavash in place of phyllo dough for traditional ‘baklava’
(aka ‘paklava’ to Armenians).
With so many brands of whole wheat lavash on the market, this would be a cinch to make! I purchased the Turlock Bakery lavash locally, and just learned that our brand new Trader Joe’s carries whole wheat lavash, too. What a discovery!!
Kitchen, but once that’s done, I’ll share our evaluation and photo.
sheets of lavash to fit the inside dimensions of the pan.
a fork, prick each lavash sheet. This will allow the butter and syrup to seep through to prevent the paklavash from
one sheet of lavash which has been cut to fit the pan on the bottom of the pan.
Brush generously with melted butter. Sprinkle a layer of the nut mixture.
the buttered-side down on top of the nut layer. Brush more butter on the top of
that sheet, and sprinkle more of the nut mixture on top. Continue the process
until all of the nut filling and lavash pieces are used. You should end up with a sheet of buttered lavash as the top layer.
layers of lavash creating a diamond pattern. (Cut 3 evenly-spaced strips lengthwise,
then 3 diagonal cuts. Or, if you prefer, cut into 12 squares.)
syrup while the paklavash is in the oven:
sugar to a boil. Reduce heat and simmer about 5 minutes. Stir in lemon juice.
Remove from heat and allow to cool.
cooled syrup. Allow to sit for at least 2 hours before serving.