Lebanese Baklawa Recipe
Making Lebanese baklawa at home is easy using my step-by-step instructions. I will walk you through each phase and show you how easy this beloved desert is to make.
Lebanese baklawa is so good it’s almost sinful! Almost. While recipes vary, the Lebanese prefer rose or orange syrup over honey. The floral flavor lightens up this recipe from other versions, which is my option and a good thing!
I will show you how to butter this recipe in two ways. The first involved buttering each layer of phyllo dough. This is a traditional method that results in a crispier baklawa. This is my favorite way to make it, but it is also a time-consuming labor of love. The other method is a quick pour-over, which I learned from Maureen Abood. Her method can save 30 minutes, but the layers are slightly less crispy.
Much like Lebanese tabule or smooth hummus, baklawa is better the next day. By giving this dessert a chance to rest, the flavors richen. While it’s hard, and I won’t judge you if you can’t wait. Waiting is so worth it!
Lebanese Baklawa
At a Glance
EASE: Medium, takes time
CUISINE: Lebanese, Middle Eastern
COURSE: Dessert
TIME: 1 – 1.5 Hours
DIET: Vegan and plant-based optional
What You Will Love About This Recipe
What is Lebanese Baklawa?
Baklawa is a classic Middle Eastern dessert made of phyllo dough, nuts, and sweet syrup. The layers are buttered and baked until golden. Then, a sweet syrup is poured over the top while still hot. Baklawa is a special occasion dessert popular during holidays, festivals, and weddings.
Ingredient Notes
- Butter or Ghee: Traditional baklawa is made with clarified butter or ghee. I like to keep it simple and use store-bought butter. Ghee will give you a richer flavored baklawa. If you are feeling adventurous, you can make clarified butter. It is easy to make if you have extra time.
- Cinnamon and Walnuts: Cinnamon and walnuts are a traditional ingredient. I always buy the broken walnuts to save money and make this recipe affordable.
- Phyllo dough: This is an essential ingredient. You can find it in most grocery stores in the frozen section close to the pie crusts. Because it’s in a thin box, it might take you a while to find it. At least it always takes me a minute or two to see it.
- Rose or Orange Blossom Syrup: This ingredient is unique to the Lebanese. You can make it from scratch the day before or purchase it. I typically buy mine on Amazon.
See the recipe card for a complete list of ingredients and measurements.
Modification and Alternative
- Vegan Modifications: To make this recipe vegan, all you have to do is use plant-based butter. It is a 1:1 swamp that makes this recipe accessible to vegans and dairy-free preferences.
- Nut Alternative: Pistachios are in a lot of baklawa recipes. I love the lighter flavor. You can swap them out at a 1:1 or use a mixture of pistachios and walnuts for flavor depth. Almonds, cashews, and hazelnuts are also good options.
Video
Frequently Asked Questions
Try My Other Middle Eastern Recipes
If you tried this traditional Lebanese baklawa recipe or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Lebanese Baklawa Recipe
Equipment
- 1 rectangle baking dish (9×13)
- 1 Small saucepan
- 1 very sharp knife
Ingredients
Filling
- 1 pound (455g) walnuts
- ¼ cup (50g) sugar
- 1 tablespoon (60g) ground cinnamon
Pasty
- 16 ounce Phyllo dough, thawed
- ¾ cup melted butter, plant-based butter, or ghee
- ½ cup (100g) sugar
- ½ cup (120ml) water
- 2 teaspoons rose water or orange blossom syrup
Instructions
Step One: Prep –
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a small saucepan over low to medium heat, combine the water, sugar, and rose water or orange blossom syrup. Stir occasionally until the sugar is dissolved and the liquid is clear. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Set aside to cool.
Step Two: Filling –
- In a food processor, combine the walnuts, sugar, and cinnamon. Pulse 10-12 times until the walnuts are broken into small pieces.
Step Three: Assembly –
- Brush the bottom and sides of a 9×13-inch baking dish with melted butter or ghee.Option A. Traditional Method: Layer 15 sheets of phyllo dough in the dish, brushing each sheet with melted butter or ghee.Option B. Time-Saving Method: Layer 15 sheets of phyllo dough without buttering them.
- Spread 1/3 of the walnut filling evenly over the phyllo. Repeat this layering process twice more: layer 15 more sheets of phyllo, then spread another 1/3 of the filling, and finish with another 15 sheets of phyllo on top.
Step Four: Shape, Butter, and Bake –
- Using a sharp knife, cut the baklawa into diamond shapes. Start by cutting five straight rows across the dish, then rotate it ¼ turn and cut nine diagonal rows.Option B. Time-Saving Method: Pour all the melted butter evenly over the top of the baklawa. Let it sit for 5 minutes to absorb, adjusting as needed to ensure even distribution.
- Bake for 40-45 minutes or until the baklawa is golden brown and crispy.
Step Five: Syrup –
- As soon as the baklawa is out of the oven, immediately pour the cooled syrup over the top. You should hear a sizzle—this is a good sign!
- Cover and let cool to room temperature before serving. If you can wait and let it rest over night it will taste even better!
Notes
- After preparing the baklawa, let it cool to room temperature.
- Cut it into individual pieces and place them in a container with a tight-fitting lid.
- Store on the counter for up to one week or in the refrigerator for up to two weeks.
- Wrap the baklawa, either whole or in individual pieces, tightly in plastic wrap or foil.
- Place it in a freezer-safe container or zip-top bag.
- Freeze for up to three months.
- Thaw at room temperature before serving.
Credit: I learned the time-saving pour-over method from Maureen Abood. Her blog features many traditional Lebanese recipes.
Yeeeeees! I just made this today, and it is AMAZING. I thought baklava was just something I had to give up when I became vegan. So glad I was wrong and that I chose this recipe!
Oh Kim you so made my day! I am happy you liked it and can still have baklava!
this baklava turned out incredible! thank you for such a delicious and sweet treat!
Thank you Andrea, I am so glad you liked it!