
Baklava
This post may contain affiliate links.
What is Baklava?
Baklava or Baklawa is a very popular dessert in Lebanon and the Middle Eastern countries. Lebanese Baklava 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.
Every summer I travel to Lebanon and bring dozens of Lebanese 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.
Layering Homemade Lebanese Baklava:
So here how the order of 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
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.
Storing and freezing Homemade 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?
How to Make Baklava?
Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries. 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 7. 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. 8. Place the baking tray on the middle rack of your preheated oven. 9. Bake for 50-60 minutes or until the top of baklava is golden brown. 10. Spoon the cooled sugar syrup over the baklava right away. Try to cover all the diamond pieces evenly. 11. Allow baklava to cool down before serving. 12. Garnish with of chopped pistachios- If you'd like. 13. Serve at room temperature and enjoy!Baklava
Ingredients
For the baklava:
For the syrup:
Instructions
Make the Sugar Syrup:
Make the Nut Mixture:
To Prepare Baklava for Baking:
So here how the order actually goes: