Quirky Foodster
  1. Back

Desserts

Lebanese Baklava

★ ★ ★ ★ ★ (0)
40 min
Prep
50 min
Cook

Ingredients

  • 500 g filo pastry sheets
  • 300 g (3 cups) chopped walnuts or pistachios
  • 5 g (1 tsp) ground cinnamon
  • 230 g (1 cup) unsalted butter, melted
  • 400 g (2 cups) sugar
  • 240 ml (1 cup) water
  • 15 ml (1 tbsp) lemon juice
  • 15 ml (1 tbsp) rose water or orange blossom water

Method

  1. Make the syrup first: simmer sugar and water for 10 minutes, add lemon juice and rose water, then cool completely.
  2. Mix chopped nuts with cinnamon in a bowl.
  3. Brush the baking dish with melted butter and layer half the filo sheets, brushing each with butter.
  4. Spread the nut mixture evenly over the layered filo.
  5. Top with the remaining filo sheets, brushing each layer with butter as you go.
  6. Cut into diamond shapes before baking, cutting all the way through the top layers.
  7. Bake at 160°C (325°F) for 45-50 minutes until golden and crisp.
  8. Immediately pour the cooled syrup evenly over the hot baklava.
  9. Let sit for at least 4 hours, ideally overnight, before serving to allow the syrup to absorb.

Introduction: Layers of paper-thin filo pastry filled with chopped nuts and soaked in fragrant sugar syrup, baklava is a centrepiece of Lebanese patisserie, especially prominent during Eid and family celebrations.

Cultural Background: Layers of paper-thin filo pastry filled with chopped nuts and soaked in fragrant sugar syrup, baklava is a centrepiece of Lebanese patisserie, especially prominent during Eid and family celebrations.

Tips: Keep unused filo covered with a damp cloth to prevent drying out while assembling. Pouring cold syrup over hot baklava (or vice versa) keeps the layers crisp rather than soggy.

Variations: Pistachio baklava is a prized variation in northern Lebanon. Some bakeries shape baklava into rolls (baklava asabeh) instead of layered trays.

Storage: Store at room temperature in an airtight container for up to 2 weeks.

Reheating: Not required; baklava is served at room temperature.

FAQs:

Q: Why must the syrup be cold when the baklava is hot?

A: The temperature contrast helps the pastry absorb syrup evenly while staying crisp rather than turning soggy.

Q: Can I use a different nut?

A: Yes, walnuts, pistachios or a blend are all traditional depending on the region.

© Arscale 2026