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Lebanese Baklava Recipe

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4.3 from 60 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

This authentic Lebanese Baklava recipe features layers of crisp, flaky phyllo dough filled with a sweet walnut mixture and bathed in a fragrant orange blossom simple syrup. Baked to golden perfection, this traditional Middle Eastern dessert offers a delightful combination of crunchy texture and syrupy sweetness, perfect for special occasions or a luxurious treat.

Ingredients

Phyllo and Butter

  • 1 pound box of phyllo (9″x14″ sheets, room temperature)
  • ¾ cup clarified butter or ghee

Simple Syrup

  • 1 cup granulated sugar
  • ¾ cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon orange blossom water

Nut Filling

  • 3 cups raw or roasted walnuts (coarsely chopped in food processor)
  • ½ cup granulated sugar

Instructions

  1. Make the Simple Syrup: Combine the water, sugar, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer, stirring occasionally until the sugar is dissolved and the mixture thickens slightly but remains clear, about 5-7 minutes. Remove from heat, stir in the orange blossom water, and let cool to room temperature.
  2. Prepare the Nut Mixture: In a large bowl, mix the coarsely chopped walnuts with ½ cup granulated sugar until thoroughly combined.
  3. Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C). Brush the bottom of a 9 x 13 inch baking pan with clarified butter to prevent sticking.
  4. Prepare Phyllo Sheets: Unroll the two sleeves of phyllo sheets (about 40 sheets total). Trim about an inch off the ends to fit the baking pan dimensions.
  5. Layer the Baklava: Place a stack of roughly 20 phyllo sheets into the baking pan. Add an additional 5-10 phyllo sheets on top of the first stack. Evenly spread the walnut-sugar mixture over the phyllo layer. Cover with the remaining 10-15 phyllo sheets on top.
  6. Cut the Baklava: Using a sharp knife, cut the assembled layers into diamond shapes by making 4 lengthwise cuts and 9 diagonal crosswise cuts, applying gentle pressure to hold the layers together.
  7. Add Clarified Butter: Pour the melted clarified butter evenly over the cut baklava, allowing it to settle into the layers for about 5 minutes.
  8. Bake: Place the pan in the oven and bake for 50-60 minutes, until the baklava is golden brown throughout including the cut lines. Rotate the pan halfway through baking to ensure even browning.
  9. Finish with Syrup: Remove the baklava from the oven and immediately pour the cooled simple syrup evenly over it. Allow the baklava to cool completely at room temperature for several hours before serving to let the syrup absorb fully.

Notes

  • Use clarified butter or ghee to prevent sogginess and achieve a crisp texture.
  • Make sure phyllo sheets are at room temperature to prevent cracking.
  • Allow baklava to rest for several hours after baking for the syrup to soak and flavors to meld.
  • Walnuts can be substituted with pistachios or almonds for different flavors.
  • Store baklava in an airtight container at room temperature; it stays fresh for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://quickandsweetrecipes.com/lebanese-baklava-recipe/