Directions
- 1Preheat oven to 185 degrees Celsius.
- 2Combine toasted hazelnuts, white sugar, brown sugar, coconut flakes, and cinnamon for the filling.
- 3Layer the jouzaa leaves in a baking dish, brushing each layer with melted butter and ghee.
- 4Spread the hazelnut filling evenly over the layered dough.
- 5Cover the filling with more layers of jouzaa leaves, brushing each with butter and ghee.
- 6Score the top layers of dough into desired shapes.
- 7Bake at 185 degrees Celsius for 20-30 minutes, or until golden brown and crispy.
- 8Pour cold syrup over the hot ba2lawa immediately after baking.
- 9Let the ba2lawa soak in the syrup before serving.
Ingredients
- 0.5 package Jouzaa leaves dough
- 1.5 cup Hazelnuts, toasted and peeled
- 0.25 cup White sugar
- 0.25 cup Brown sugar
- 0.25 cup Coconut flakes
- pinch Cinnamon
- 2 tablespoons Butter, melted
- 2 cups Ghee, melted
- for soaking Cold syrup
Equipment
Baking dish
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