Name: Lebanese Baklava Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 4 h 25 min
Cuisine: Middle Eastern
Ingredients: 1 cup granulated sugar; ¾ cup water; 1 tablespoon lemon juice; 1 tablespoon orange blossom water; 1 pound box of phyllo (9″x14″ sheets, room temperature); ¾ cup clarified butter or ghee, melted; 3 cups raw or roasted walnuts, coarsely chopped in food processor; ½ cup granulated sugar

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Introduction

Lebanese Baklava is a rich and flaky dessert made with layers of crisp phyllo dough, a sweet walnut filling, and fragrant syrup infused with lemon and orange blossom water. Perfect for special occasions or whenever you crave a treat with a delightful crunch and syrupy sweetness.

A close-up view of four diamond-shaped pieces of baklava arranged on a white plate, each piece showing multiple thin, flaky golden-brown phyllo dough layers on top with a slightly shiny, crisp texture, while the bottom layer reveals a finely ground nut filling that is light brown and crumbly, creating a clear contrast between the crunchy top and the dense filling. The white marbled surface under the plate adds a clean, soft background, enhancing the warm tones of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound box of phyllo (9″x14″ sheets, room temperature)
¾ cup clarified butter or ghee
1 cup granulated sugar
¾ cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water
3 cups raw or roasted walnuts (coarsely chopped in food processor)
½ cup granulated sugar

Instructions

Step 1: Make the simple syrup by combining water, 1 cup sugar, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer. Stir occasionally until the sugar dissolves and the mixture thickens but remains clear, about 5-7 minutes. Remove from heat, stir in orange blossom water, and let cool to room temperature.
Step 2: In a large bowl, mix the walnuts and ½ cup granulated sugar until well combined.
Step 3: Preheat the oven to 350°F (175°C). Brush the bottom of a 9 x 13-inch pan with clarified butter.
Step 4: Open the two sleeves of phyllo sheets and unroll them. Trim about an inch from the ends so they fit the pan.
Step 5: Place one stack of 20 phyllo sheets in the pan. Add 5-10 more sheets on top. Spread the walnut mixture evenly over this layer. Top with the remaining 10-15 phyllo sheets.
Step 6: Carefully cut the baklava into diamond shapes by making 4 lengthwise cuts and 9 diagonal crosswise cuts, holding the sheets steady as you cut.
Step 7: Pour the melted clarified butter evenly over the baklava. Let it absorb for about 5 minutes.
Step 8: Bake for 50-60 minutes, or until golden brown through to the cut lines. Rotate the pan halfway through baking for even color.
Step 9: Remove from the oven and immediately pour the cooled simple syrup evenly over the hot baklava. Allow it to cool completely at room temperature for several hours before serving.

Tips & Variations

Use roasted walnuts for a deeper flavor, or substitute pistachios for a different nutty taste.
Keep the phyllo sheets covered with a damp towel while working to prevent them from drying out.
For a more aromatic syrup, add a cinnamon stick while simmering and remove before adding orange blossom water.

Storage

Store baklava in an airtight container at room temperature for up to 5 days. Avoid refrigeration to keep the pastry crisp. To reheat, warm slices in a low oven (around 300°F) for 5-10 minutes.

How to Serve

Several pieces of baklava are shown on a white plate, each shaped like a triangle. The baklava has about five layered, thin, golden-brown, flaky pastry sheets on top, with a textured, light brown nut filling layer beneath them. The top layers look shiny and crispy, while the nut layer looks crumbly and moist. The edges of the pastry are uneven and some small flakes are visible around the pieces. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of clarified butter?

Clarified butter or ghee is preferred because it has a higher smoke point and less moisture, which helps keep the phyllo crispy. You can use melted butter, but it may result in a slightly denser texture.

How long should I let the baklava soak in the syrup?

Allow the baklava to cool at room temperature for several hours, preferably overnight. This resting time lets the syrup fully absorb, ensuring a moist and flavorful dessert.