Lebanese Baklava
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
12 servings
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Calories
500 kcal
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Course
Dessert
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Cuisine
Middle Eastern, Lebanese
Lebanese Baklava
Description
This Lebanese Baklava recipe assembles thin phyllo dough layers brushed with ghee, sandwiching a sugared walnut mixture for a balanced sweetness and texture. The nuts are coarsely chopped and mixed with sugar for an even distribution within the pastry. The layered pastry is cut into diamond shapes prior to baking, allowing even cooking and portioning.
While baking in a preheated oven, the ghee creates a golden, flaky crust while sealing the nut filling. The simple syrup made with sugar, water, lemon juice, and orange blossom water is poured over the finished baklava to soak in, imparting moisture and floral aroma that softens the layers just slightly without losing the crispness.
The dessert is traditionally served at room temperature and kept lightly covered, retaining freshness for up to two weeks. It can be made with variations in nuts, such as pistachios or pecans, and clarifies butter substitutes although ghee is preferred for flavor and texture.
Careful handling of phyllo dough and layering ensures delicate flakiness, while the method of syrup preparation and timing optimize sweetness and moisture balance.
Ingredients
- 1 pound phyllo dough 9"x14" sheets, room temperature
- ¾ cup ghee aka clarified butter
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 walnuts coarsely chopped in food processor, raw or roasted
- ½ cup granulated sugar
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.
Notes
- Keep baklava covered lightly at room temperature or in the fridge; lasts up to two weeks while maintaining texture.
- For nuts, walnuts are standard, but pistachios or pecans can be substituted for variety.
- If ghee is unavailable, clarified butter is a substitute; however, clarify the butter first for best results.
- Ensure phyllo sheets fit the pan by trimming edges as needed before layering to avoid uneven baking.
- The simple syrup should be thick but clear before adding orange blossom water to preserve fragrance.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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