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What is Baklava?
Baklava is a delicious crisp phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture. Baklava is a very popular dessert in Middle Eastern countries.
Every summer I travel to Lebanon and bring dozens of Baklava back with me. Unfortunately, as I’m sure many of you have experienced, our plans were canceled thanks to the COVID pandemic. Since I couldn’t restock during my annual trip, I decided it was about time to make my own. I have to admit, this pastry baking thing was a real success.
I always thought that homemade Baklava was a big undertaking, but it was actually much easier than I expected. This step-by-step baklava recipe will have you making homemade Baklava like a pro within no time!
What You Need to Make Baklava From Scratch?
- Sugar Syrup: water, sugar, lemon juice and a scent of rose water.
- Phyllo Dough: I find those at my local grocery store, in the frozen section.
- Cinnamon Nut-Mixture: I like to use a mix of pistachio and walnuts together. But you can feel free to use a different combination of nuts. Some people also use only walnuts, or only pistachios.
Tips for Making Baklava:
- Plan on making this recipe ahead of time, you need to thaw the phyllo dough according to package, usually in the fridge overnight.
- Always start this recipe by making the sugar syrup, as you need to allow it to cool completely before pouring it on to your baklava.
- Chop your nuts into coarse chunks, rather than fine pieces. This will give your baklava a great texture.
- Always keep your phyllo dough covered in a clean damp towel while assembling your baklava, as they tend to dry quick.
- Cut the assembled baklava into pieces before baking.
- Add sugar syrup after baking, while it is still very hot.
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More Lebanese desserts? Check out how to make this Knafeh recipe!