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Libyan Baklava

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30 min
Prep
40 min
Cook

Ingredients

  • 400 g (14 oz) filo pastry sheets
  • 250 g (2 cups) chopped almonds and walnuts, mixed
  • 0.5 tsp ground cinnamon
  • 200 g (0.9 cup) unsalted butter, melted
  • 300 g (1.5 cups) sugar
  • 250 ml (1 cup) water
  • 1 tbsp lemon juice
  • 1 tsp rosewater
  • 2 tbsp honey

Method

  1. Preheat the oven to 180C (350F) and brush a baking tray with melted butter.
  2. Mix the chopped nuts with cinnamon in a bowl.
  3. Layer about half of the filo sheets in the tray, brushing melted butter between every 2-3 sheets.
  4. Spread the nut mixture evenly over the layered filo.
  5. Top with the remaining filo sheets, again brushing butter between every 2-3 sheets, finishing with a butter layer on top.
  6. Using a sharp knife, cut the unbaked baklava into diamond or square shapes before baking.
  7. Bake for 35-40 minutes until golden and crisp.
  8. While baking, combine sugar, water and lemon juice in a saucepan and simmer for 10 minutes until slightly thickened into a syrup.
  9. Stir in rosewater and honey off the heat.
  10. Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven, letting it soak in.
  11. Allow to cool completely, at least 3-4 hours, before serving so the layers set and crisp up.

Introduction: Baklava arrived in Libya through Ottoman influence and has since become a fixture of celebrations, particularly Eid and weddings, where layers of thin pastry, chopped nuts and sweet syrup are prepared in large trays to share with guests.

Cultural Background: Baklava arrived in Libya through Ottoman influence and has since become a fixture of celebrations, particularly Eid and weddings, where layers of thin pastry, chopped nuts and sweet syrup are prepared in large trays to share with guests. Libyan versions often favor almonds and a lightly rosewater-scented syrup.

Tips: Keep unused filo sheets covered with a damp cloth while working, as they dry out and crack quickly. Pouring cool syrup over hot baklava (or hot syrup over cooled baklava) helps keep the pastry crisp rather than soggy – always contrast the temperatures.

Variations: Pistachios can replace or supplement the almond-walnut mix for a different flavor and color.

Storage: Store at room temperature in an airtight container for up to 1 week.

Reheating: Not necessary – baklava is served at room temperature; a brief warm in a low oven can refresh crispness if desired.

FAQs:

Q: Why did my baklava turn out soggy?

A: This usually happens if hot syrup is poured over hot baklava; always contrast temperatures between the pastry and syrup.

Q: Can I freeze baklava?

A: Yes, once cooled and cut, it freezes well for up to 2 months in an airtight container.

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