Description
Lebanese Baklava is a rich and aromatic dessert featuring layers of crisp phyllo dough filled with a sweet walnut mixture, baked to golden perfection and soaked in fragrant orange blossom infused simple syrup. This traditional Middle Eastern treat is a delightful balance of buttery, nutty, and floral flavors with a satisfying crunch.
Ingredients
Scale
Simple Syrup
- 1 cup granulated sugar
- ¾ cup water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
Baklava
- 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
Instructions
- Make the simple syrup: Combine water, sugar, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to simmer and stir occasionally until the sugar dissolves and syrup slightly thickens but remains clear, about 5-7 minutes. Remove from heat, stir in orange blossom water, and let cool to room temperature.
- Prepare nut filling: In a large bowl, mix walnuts with ½ cup granulated sugar until evenly combined.
- Preheat oven and prepare pan: Heat oven to 350°F (175°C). Lightly brush the bottom of a 9 x 13-inch baking pan with some of the clarified butter.
- Prepare phyllo sheets: Carefully unroll the two sleeves of phyllo sheets, each containing about 20 sheets. Trim approximately one inch off the ends of the sheets to fit the pan dimensions.
- Layer phyllo and nuts: Place one stack of 20 phyllo sheets in the pan. Add an additional 5 to 10 sheets on top. Evenly spread the walnut mixture over the layers. Cover the nuts with the remaining 10 to 15 phyllo sheets.
- Score the baklava: Using a sharp knife, cut the assembled baklava into diamond shapes by making 4 lengthwise cuts and 9 crosswise diagonal cuts, keeping the layers pressed down firmly while cutting.
- Add butter: Pour the melted clarified butter evenly over the top of the baklava and let it soak in for about 5 minutes.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the baklava is golden brown and crisp all the way to the cut edges. Rotate the pan halfway through baking for even color.
- Add syrup and cool: Remove the baklava from the oven and immediately pour the cooled simple syrup evenly over the hot pastry. Allow it to cool at room temperature for several hours to absorb the syrup before serving.
Notes
- Ensure phyllo sheets are kept covered with a damp cloth during assembly to prevent drying out.
- Clarified butter or ghee is preferred as it remains liquid and coats the layers without burning.
- Allowing the syrup to cool before pouring prevents sogginess while perfectly sweetening the baklava.
- Cutting the baklava before baking helps the syrup soak evenly after baking.
- Orange blossom water adds an authentic floral aroma; you may substitute with rose water if preferred.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Lebanese baklava, walnut baklava, Middle Eastern dessert, phyllo pastry dessert, nut-filled baklava, orange blossom syrup
