Lebanese Baklava

Name: Lebanese Baklava
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 pound box of phyllo; 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; ½ cup granulated sugar

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
12 servings
Calories
500 kcal
Course
Dessert
Cuisine
Middle Eastern, Lebanese

Lebanese Baklava

Xia Schmidt

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Make homemade baklava in a fraction of the time with this deliciously easy method! Filled with walnuts and finished with an orange blossom simple syrup.

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Ingredients

Servings

1 pound box of phyllo 9"x14" sheets, room temperature
¾ cup clarified butter or ghee

For the Simple Syrup

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

For the Sugared Nuts

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

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Instructions

To make the simple syrup, combine the water, sugar and lemon juice in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the orange blossom water, and set aside to cool to room temperature.
In a large bowl, combine the walnuts and granulated sugar until well mixed.
Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with clarified butter.
Open the two sleeves of phyllo sheet - each will have about 20 sheets. Unroll them and cut off an inch at the end to make them fit into the 9 x 13 pan.
Lay one stack of 20 phyllo sheets in the pan. Add about 5-10 more phyllo sheets on top of the first stack. Spread the nuts mixture over the phyllo in one even layer. Lay the remainder 10-15 phyllo sheets over the nuts.
Cut the baklava into diamonds by making 4 cuts lengthwise and 9 cuts crosswise on the diagonal, holding down the phyllo sheets with your other hand as you cut carefully.
Pour the melted clarified butter over the baklava evenly. Allow the butter to settle in, about 5 minutes.
Bake until golden brown all the way into the cut lines, about 50-60 minutes, rotating the baklava halfway through baking.
Remove the pan from the oven and immediately pour the cooled simple syrup evenly over the baklava. Allow to cool at room temperature for several hours before serving.

Equipments used:

Notes

Recipe: I learned how to make this recipe from Maureen Abood. Check out her blog for much more detail and expertise on this recipe.
Storage: Keep the baklava lightly covered in the pan or storage container at room temperature or in the fridge for up to 2 weeks.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of walnuts, you can use other types of nuts like pistachios or pecans.
Instead of cane sugar, you can use white granulated sugar.
Instead of ghee, you can use butter, but I recommend clarifying the butter first.

Nutrition Information

Show Details

Calories 500kcal (25%) Carbohydrates 49g (16%) Protein 7g (14%) Fat 33g (51%) Saturated Fat 9g (45%) Cholesterol 29mg (10%) Sodium 184mg (8%) Potassium 157mg (4%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 6IU (0%) Vitamin C 1mg (1%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 500 kcal

% Daily Value*

Calories	500kcal	25%
Carbohydrates	49g	16%
Protein	7g	14%
Fat	33g	51%
Saturated Fat	9g	45%
Cholesterol	29mg	10%
Sodium	184mg	8%
Potassium	157mg	3%
Fiber	3g	12%
Sugar	26g	52%
Vitamin A	6IU	0%
Vitamin C	1mg	1%
Calcium	33mg	3%
Iron	2mg	11%