Lebanese
Lebanese Baklava
Crisp Lebanese baklava layered with buttered phyllo and nuts, then soaked with lemon and floral syrup.
24 servings · 75 minutes prep · 60 minutes cook
Ingredients
Pastry
- 1 lb phyllo dough, thawed
- 1 lb walnuts or pistachios, finely chopped, or pistachios; finely chopped
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 16 tbsp clarified butter, melted
Floral Syrup
- 1 1/2 cups granulated sugar
- 3/4 cup water
- 1 tbsp lemon juice
- 1 tbsp orange blossom water
- 1 tbsp rose water
Directions
Make and Cool the Floral Syrup
- Simmer the granulated sugar and water for 8 minutes. Add the lemon juice and simmer for 2 minutes. Stir in the orange blossom water and rose water, then cool completely.
Mix the Filling and Layer the Phyllo
- Heat the oven to 350F. Mix the walnuts or pistachios with the granulated sugar and cinnamon.
- Keep the phyllo dough covered with a barely damp towel. Layer half in a buttered 9 by 13 inch pan, brushing each sheet lightly with the clarified butter.
- Spread the nut filling evenly. Cover with the remaining phyllo, brushing each sheet lightly with clarified butter.
- Cut the pastry into diamonds with a sharp knife before baking.
Bake, Syrup, and Rest
- Bake until deeply golden and crisp, 50-60 minutes.
- Pour the cool floral syrup evenly over the hot baklava and rest uncovered for 4 hours before serving.
