Lebanese Baklava is a quintessential Middle Eastern dessert renowned for its delicate layers of crispy phyllo pastry filled with a sweet and nutty mixture of walnuts. Each bite offers a delightful contrast of textures, from the flakiness of the pastry to the crunchiness of the nuts. The baklava is generously soaked in a fragrant syrup infused with hints of orange blossom water, adding a floral aroma and a touch of sweetness. This irresistible treat embodies the rich culinary heritage of Lebanon and is perfect for indulging in moments of celebration or simply satisfying a sweet craving.
Lebanese Baklava Recipe
Lebanese Baklava is a delightful Middle Eastern dessert featuring layers of flaky phyllo dough filled with sweetened walnuts and drenched in a fragrant orange blossom-infused syrup. This recipe combines the crispiness of phyllo pastry with the richness of clarified butter and the crunchiness of sugared nuts, resulting in a delectable treat that's perfect for any occasion.
Equipment
- Baking dish (9"x13")
- Saucepan
- Pastry brush
- Food Processor
- Sharp knife
Ingredients
- 1 pound Box of phyllo (9″x14″ sheets) room temperature
- 3/4 cup Clarified butter or ghee
For the Simple Syrup
- 1 cup Granulated sugar
- 3/4 cup Water
- 1 tbsp Lemon juice
- 1 tbsp Orange blossom water
For the Sugared Nuts
- 3 cups Raw or roasted walnuts, coarsely chopped in a food processor
- 1/2 cup Granulated sugar
Instructions
Prepare the Simple Syrup
- In a saucepan, combine sugar and water over medium heat.
- Stir until the sugar dissolves completely.
- Add lemon juice and orange blossom water, stirring well.
- Simmer for about 5 minutes until the syrup slightly thickens.
- Remove from heat and let it cool. Set aside.
Prepare the Sugared Nuts
- In a food processor, coarsely chop the walnuts.
- Transfer the chopped walnuts to a bowl and mix in the granulated sugar until evenly coated. Set aside.
Assembly:
- Preheat your oven to 350°F (175°C).
- Brush a 9"x13" baking dish with clarified butter or ghee.
- Place one sheet of phyllo dough in the bottom of the dish, letting it hang over the sides. Brush it generously with butter.
- Repeat this process, layering sheets of phyllo and buttering each sheet until you have used about half of the phyllo sheets.
Add the Nut Mixture:
- Sprinkle half of the sugared nut mixture evenly over the layered phyllo sheets.
Continue Layering
- Layer the remaining phyllo sheets on top of the nut mixture, brushing each sheet with butter as before.
Finish with Nuts
- Sprinkle the remaining sugared nut mixture evenly over the top layer of phyllo.
Cutting:
- Using a sharp knife, carefully cut the baklava into desired shapes (squares or diamonds).
Bake
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the baklava is golden brown and crisp.
Syrup Soak
- Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava.
Cooling
- Allow the baklava to cool completely in the dish, allowing the syrup to soak in and the pastry to set.
Serve:
- Once cooled, carefully remove the baklava pieces from the dish and serve. Enjoy your delicious Lebanese Baklava!
Notes
1. Ensure that the phyllo dough is thawed completely and brought to room temperature before using it to prevent it from tearing or becoming too brittle.
2. Be generous with the clarified butter or ghee when brushing the phyllo layers to achieve a crispy and golden baklava.
3. Adjust the amount of sugar in the syrup according to your preference for sweetness.
4. Allow the baklava to cool completely in the dish before cutting and serving to allow the syrup to soak in properly and the pastry to set.
5. Store any leftover baklava in an airtight container at room temperature for up to a week, or freeze for longer storage.
2. Be generous with the clarified butter or ghee when brushing the phyllo layers to achieve a crispy and golden baklava.
3. Adjust the amount of sugar in the syrup according to your preference for sweetness.
4. Allow the baklava to cool completely in the dish before cutting and serving to allow the syrup to soak in properly and the pastry to set.
5. Store any leftover baklava in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
Calories: 500kcal | Carbohydrates: 49g | Protein: 7g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 184mg | Potassium: 157mg | Fiber: 3g | Sugar: 26g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
