Lebanese Baklava

A classic recipe for Lebanese Baklava, delicious pastry made with ground nuts and buttery layers of phyllo dough, drizzled with simple rosewater syrup. Learn how to make this crispy Lebanese Baklava for your next holiday gathering.

What is Lebanese Baklava?

Baklava or Baklawa is a very popular dessert in Lebanon and the Middle Eastern countries. Lebanese Baklava, also known as Baklawa is a delicious crisp phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture and topped with a simple syrup flavored with rose water. 

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!

Homemade Baklava is on a whole other level compared to store-bought.

You will love the hint of rose water simple syrup that tops this crispy and flaky Lebanese baklava recipe and makes it unique from other types of baklava. It’s truly delicious.

Ingredients for Baklava Recipe:

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 pistachios.

How to Make Lebanese Baklava:

Prepare the rose water syrup:

1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well until sugar dissolves.
2. Bring mixture to a boil.
3. Add lemon juice.
4. Lower heat to medium-low and simmer for another 10 minutes.
5. Remove the syrup from heat.
6. Add a dash of rose water, and give it a quick stir and set aside.

Prepare Baklawa mixture:

1. In your food processor, add your choice of nuts (I used 2 cups of pistachios and 2 cups of walnuts). Pulse a few times until nuts are coarsely chopped but not too fine.
2. Transfer to a large mixing bowl, add cinnamon and combine well.

Assemble the Baklava tray:

1. Lightly grease a 9 x 13 baking tray and preheat the oven to 350 F.
2. Roll out the Phyllo dough and cover with a damp towel to keep it from drying out. Don’t soak your towel.
3. Trim phyllo dough to fit your baking sheet. I had to trim mine slightly. And remember to always cover phyllo dough back with a damp towel because they tend to try out quick.
4. Place 8 phyllo sheets into your prepared baking sheet one at a time, brushing the top of each sheet with melted butter once it’s in the pan before adding the next one.
5. Spread about 3/4 cup of the nut mixture over the butter brushed phyllo dough.
6. Add another 5 sheets of phyllo,  brushing the top of each sheet with butter once it’s in the pan before adding the next one.
7. Then spread another 3/4 cup of the nuts mixture. Repeat x 4. Finish off with 8 layers of butter brushed phyllo sheets. 
8. Also Brush the top layer with butter.
9. Cut your baklava by making evenly spaced diagonal strips starting from one corner of the tray. Then make another set of diagonal strips to form diamond pieces. Or get creative and cut it into whatever shape you want.

Bake and serve:

1. Place the baking tray on the middle rack of your preheated oven.
2. Bake for 50-60 minutes or until the top of baklava is golden brown.
3. Spoon the cooled sugar syrup over the baklava right away. Try to cover all the diamond pieces evenly.
4. Allow baklava to cool down before serving.
5. Garnish with of chopped pistachios- If you’d like.
6. Serve warm and enjoy!

So here how the order of Lebanese baklava layers actually goes:

8 butter brushed phyllo sheets,

3/4 cup nut mixture

5 buttered brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture

5 butter brushed phyllo sheets

3/4 cup nut mixture

8 butter brushed phyllo sheets

brush the very top layer with butter

So many layers of deliciousness! This is hands down, the best baklava recipe.

Tips for Making Baklava:

• Plan on making this baklawa ahead of time, you need to thaw the phyllo dough according to package, usually in the fridge overnight.
• Always start this baklava recipe by making the sugar syrup, as you need to allow it to cool completely before pouring it on to your baked baklava.
• Chop your nuts into coarse chunks, rather than fine pieces. This will give your homemade baklava a great texture.
• Always keep your phyllo dough covered in a clean damp towel while assembling your baklava, as phyllo sheets they tend to dry quick.
• Cut the assembled baklava into pieces before baking.
• Add sugar syrup after baking, while it is still very hot.

• Favorite Kitchen Tools I used to make Lebanese Baklava
• Cuisinart 9×13 non-stick cake pan (also great for cakes!)
• Sharp knife 
• Pastry Brush
• Sauce pan distributes heat evenly & handle stays cool 
• This Cuisinart 11-cup food processor cuts prep time in half

Storing and freezing Homemade Lebanese Baklava:

Store baklava in an airtight container in the fridge or at room temperature for up to two weeks. Lebanese baklawa is also freezes well. Place in freezer container and store in the freezer for up to 3 months. Let it thaw in the fridge overnight before serving.

MORE MIDDLE EASTERN INSPIRED DESSERTS:

Knafeh

Sfouf- Lebanese Cake

Milk Pudding- Mahalabia

Namoura- Lebanese Semolina Cake

Sfouf- Lebanese Cake

If you’ve tried this popular Lebanese Baklava recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my Facebook group where you can share a picture of the recipes that you’ve tried 🙂

Lebanese Baklava Recipe- Baklawa