Teresa's Recipes
Meshaltet
Meshaltet is a delightful Egyptian pastry that encapsulates the essence of traditional Middle Eastern sweets. With its delicate layers of buttery phyllo dough and a luscious honey syrup infused with warm cinnamon, this dessert is a true celebration of flavor and texture. Originating from the rich culinary heritage of Egypt, meshaltet is often enjoyed during festive occasions and gatherings, making it a perfect treat to share with family and friends. The optional addition of chopped nuts adds a delightful crunch, complementing the sweet, syrupy layers beautifully.
Ingredients
- 1 package (16 oz), thawed Phyllo dough
- 1 cup (2 sticks), melted Unsalted butter
- 1 cup, mixed nuts or walnuts (optional) Chopped nuts
- 1 teaspoon Ground cinnamon
- 2 tablespoons Lemon juice
- 1/2 cup Water
- 1 cup Honey
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Calories: 320
- Fat: 18g
- Carbs: 38g
- Protein: 3g
- Sodium: 150mg
- Sugar: 20g
Instructions
- Preheat the oven to 350°F (175°C).
- Brush a 9x13 inch baking dish with melted butter to prevent sticking.
- Layer a sheet of phyllo dough in the baking dish and brush it generously with melted butter. Repeat this process with half of the phyllo dough sheets, ensuring each layer is well-buttered.
- If using, sprinkle the chopped nuts evenly over the layered phyllo dough.
- Layer another sheet of phyllo dough on top of the nuts and brush with melted butter. Continue layering with the remaining phyllo dough sheets, again ensuring each layer is buttered.
- Using a sharp knife, cut the layered phyllo dough into diamond or square shapes, making sure to cut through to the bottom.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
- While the meshaltet is baking, prepare the honey syrup. In a saucepan, combine the honey, water, lemon juice, and ground cinnamon. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 5 minutes, stirring occasionally.
- Once the meshaltet is baked, remove it from the oven and immediately pour the hot honey syrup over the entire pastry, allowing it to soak in.
- Let the meshaltet cool for at least 1 hour at room temperature before serving to allow the syrup to fully absorb.
Tips
- For an extra flavor boost, consider adding a pinch of nutmeg to the honey syrup.
- You can substitute agave syrup for honey if you're looking for a vegan option.
- Serve with a side of Greek yogurt or whipped cream for a delicious contrast to the sweetness.