Baklawa Lebanese Version of Baklava
Indulge in the rich, aromatic flavors of this *Baklawa Lebanese Version of Baklava*, a delightful spin on the beloved Middle Eastern dessert. This recipe layers crisp, flaky phyllo dough with a luscious filling of finely chopped pistachios, walnuts, cinnamon, and sugar, all generously drizzled with a fragrant syrup infused with honey, lemon, rose water, and orange blossom water. Unlike traditional baklava, this variation emphasizes the unique blend of aromatic ingredients and a slightly lighter sweetness, making it a perfect treat for any occasion. With its golden, buttery layers and nutty crunch, this baklawa is an irresistible masterpiece that pairs beautifully with tea or coffee. Simple enough for beginners yet sophisticated in flavor, this recipe is a must-try for those wanting to savor a slice of Lebanese culinary tradition.
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Recipe Information
Ingredients
- 500 grams Phyllo dough (thawed)
- 300 grams Unsalted butter (melted)
- 200 grams Pistachios (shelled and finely chopped)
- 200 grams Walnuts (finely chopped)
- 50 grams Granulated sugar (for nut filling)
- 1 teaspoon Ground cinnamon
- 250 milliliters Water
- 200 grams Granulated sugar (for syrup)
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
- 1 teaspoon Orange blossom water
- 1 teaspoon Rose water
Instructions
Preheat the oven to 180°C (350°F). Grease a 9x13 inch (23x33 cm) baking dish with a small amount of melted butter.
In a bowl, mix the chopped pistachios, walnuts, granulated sugar (for the nut filling), and ground cinnamon until well combined. Set aside.
On a clean work surface, lay out the phyllo dough. Cover with a clean, damp kitchen towel to prevent it from drying out while working.
Place one sheet of phyllo dough into the prepared baking dish and brush it generously with melted butter. Repeat this process, layering and buttering 10 sheets of phyllo.
Spread half of the nut mixture evenly over the top of the buttered phyllo layers.
Place another 10 sheets of phyllo on top, brushing each sheet with melted butter as you layer. Add the remaining nut mixture as an even layer.
Finish by layering and buttering another 10 sheets of phyllo dough on top. Brush the top sheet generously with melted butter to ensure even browning.
Using a sharp knife, cut the baklawa into diamond or square shapes. Make sure to cut all the way to the bottom.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.
While the baklawa is baking, prepare the sugar syrup. In a saucepan, combine water, granulated sugar (for syrup), and honey. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Stir in the lemon juice, orange blossom water, and rose water. Remove from heat and let the syrup cool slightly.
Once the baklawa is baked, immediately pour the warm syrup evenly over the hot pastry. Ensure the syrup reaches all parts by tilting the dish gently if needed.
Allow the baklawa to cool completely at room temperature. The syrup will be absorbed as it cools, creating a moist and flavorful dessert.
Serve at room temperature, garnished with additional chopped pistachios if desired. Store leftovers in an airtight container.
Nutrition Facts
Calories |
6622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.5 g | 625% | |
| Saturated Fat | 174.7 g | 874% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 550.3 g | 200% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 306.0 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3200 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
