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Lebanese baklava is a delicate balance of crunchy and chewy textures with a rich, nutty, indulgent, and satisfying flavor. Baklava is a traditional Middle Eastern dessert made with layers of phyllo dough, butter, and a delicious filling of chopped nuts and spices, all soaked in sweet syrup. I use an easy butter hack that cuts the preparation time from one hour to 15 minutes!
I love my Lebanese heritage and especially the food. I have made many recipes on this blog, including my favorite spicy Lebanese potatoes (batata harra) and tabule/tabbouleh. I love tabule so much that my mom would make a massage bowl for me every Christmas. I digress.
This post is all about baklava. It is a favorite dessert throughout the Middle East. While each country has its own variation, my variation is between the Greeks and the Lebanese.
A little background between the Greek and Lebanese baklava. Lebanese baklava has crisp layers of phyllo dough that are packed with nuts. It has a buttery flavor and is soaked in flower water syrup. The Greek version is made with honey. My vegan version lies in between the two. I prefer the honey version because I m not a big fan of the flavored water. I believe it tastes artificial. However, I prefer the lighter variation that comes from the Lebanese style. I have blended the two with this recipe. Also, I swapped out the honey for maple syrup to make it vegan.
In addition, I have included a chart of the different variations by county. If you prefer a different variation, swap out the correlating ingredients at a 1:1. For Example, if you prefer pistachios instead of walnuts, the chart will help you determine the correct ratio.
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What is Baklava?
Baklava is a popular sweet pastry that is typically found in Middle Eastern, Mediterranean, and Balkan cuisines. It comprises layers of thin phyllo dough, chopped nuts (usually pistachios, walnuts, or almonds), and sweet syrup or honey.
The dough is brushed with butter or oil and layered with a mixture of chopped nuts and spices. The layers are baked until golden brown and crispy, and a sweet syrup made of sugar, water, and lemon juice is poured over the top while it's still hot. The syrup is absorbed by the layers of dough and nuts, making the pastry moist and sweet.
Baklava is often served as a dessert during special occasions such as weddings, festivals, and religious celebrations. It can be enjoyed warm or at room temperature and is often garnished with additional nuts or powdered sugar.
What You Will Love About This Recipe
- The easy-melted butter hack takes an hour to 15 minutes of preparation time!
- The combination of crispy phyllo dough and sweet syrup creates a unique and delicious texture that is hard to resist.
- Baklava can be customized to suit different tastes. Some recipes use different types of nuts, while others add spices like cinnamon or cardamom to the syrup for added flavor. My recipe uses a lot of cinnamon, but you could easily cut that down to suit your personal preference.
- Baklava is associated with special occasions and celebrations, which makes it a treat that brings people together and creates fond memories.
How Did You Make it Vegan?
Traditionally, baklava is made with honey and butter. By swapping two ingredients, you can make vegan baklava that tastes exactly the same. It is so similar that I like to refer to this recipe as 'baklava that happens to be vegan". The swaps are:
- Use plant-based butter instead of animal butter.
- Use agave syrup or maple syrup instead of honey. (I used my cousin's maple syrup, which is the best. Check out this endorsement from the NYT about it.
That's all you need to do to make this recipe vegan! But it tastes the same, so you do not need to tell anyone it's vegan if you don't want to.
Equipment
There are a few must-haves when making vegan baklawa at home.
Sharp Knife - To cut through all the sheets of phyllo dough, you will need a sharp knife. Cutting with the tip straight down instead of at an angle is best. To learn more about chef knives, read my post titled 'essential knives for the home cook.'
Food Processor - A cup of pureed nut mixture is needed for this recipe. To get the size just right, you will need a food processor.
Baking Dish - Just about any baking dish will do. I use a glass casserole dish a little smaller than the traditional 9x13. The rectangle shape is easier to cut into the classic diamond shape. However, many bakers use a round cake pan for baking homemade baklava.
Ingredients
Phyllo Dough Sheets - Phyllo dough is naturally vegan; you will need one dough box for this recipe.
Plant-Based Butter - Traditional baklava is made with melted animal products such as butter or ghee. For my recipe, I use melted plant-based butter.
Walnuts - You can use any nut, but walnuts taste great and are more economical. I purchase the pieces and halves and then use a food processor to break them into smaller pieces perfect for this recipe.
Maple Syrup - I used maple syrup instead of honey syrup to create the traditional baklava syrup poured on top of the dough. For best results, always pour cooled syrup on hot baklava. Agave nectar also tastes great as a sweet syrup substitution!
Sugar and Cinnamon - Sugar is added to sweeten the nuts, and cinnamon is added to spice the dessert. I like to think cinnamon is a must-add because we Lebanese love it!
Video
Easy Melted Butter Hack!
The traditional way of making a Baklava involves brushing each phyllo layer with butter. This method is a very time-consuming process, and why people shy away from making baklava.
Instead, my recipe offers a quick hack to butter all those layers of phyllo dough. This hack is the best way to make baklava and takes the preparation time from an hour to 15 minutes! In other words, set your pastry brush aside; you won't need it!
Variations
Chocolate Baklava - Chocolate Baklava is an Americanized version gaining popularity among tourists. It is the perfect fusion of flavors, but then again, I am an American of Lebanese descent who loves chocolate and baklava.
Different Nuts - The ingredients and processes have altered with the adoption of baklavas. As a result, each country offers its unique flavors. The most common nuts are walnuts and pistachios, but people worldwide also use other alternatives, including hazelnuts, almonds, cashews, cream, chocolate-flavored nuts, etc.
Baklawa vs. Baklava
Given this debate's fierce, I feel I am steering into contentious waters here. Here is my understanding of the two (yes, that was a disclaimer!)
Baklawa and baklava are generally the same. In many places, the terms are used interchangeably. My family always said baklava, but my friends who were native to the region often said baklawa.
With that said, generally speaking, baklava is the classic Greek version, whereas Baklawa is the generally accepted term in the Middle East. Regardless of your version, native Arabic speakers will know exactly what you are discussing.
Variations by Country
Because baklava can vary so much by county, I wanted to run down the variations briefly. It is important to note that there could still be many variations within the country depending on the region, family recipe, and personal preference.
| Country | Baklava Cooking Method |
|---|---|
| Greece | Layering phyllo dough and walnuts, then baking and soaking in honey, sugar, and water syrup. |
| Turkey | Layering phyllo dough and pistachios or walnuts, then baking and soaking in syrup made of honey or sugar. |
| Lebanon | Layering phyllo dough and pistachios, baking, and soaking in rose water or orange blossom simple syrup. |
| Iran | Layering phyllo dough and blanched almonds and walnuts, then baking and soaking in a syrup made of honey or sugar. |
| Armenia | Layering phyllo dough and walnuts, then baking and soaking in a clove-infused syrup. |
| Bulgaria | Layering phyllo dough and ground almonds and walnuts, then bake and soak in sugar, water, and lemon juice syrup. |
| Bosnia and Herzegovina | Layering phyllo dough and ground walnuts or hazelnuts, then bake and soak in sugar, water, and lemon juice syrup. |
| Egypt | Layering phyllo dough and walnuts, baking and soaking in orange blossom simple syrup. |
| Tunisia | Layering phyllo dough and pistachio, then baking and soaking in pure honey. |
| Morocco | Layering phyllo dough and a blend of pecans, pistachios, and walnuts. The spices include cinnamon and cardamom, then baked and soaked in a syrup made of honey, sugar, and orange blossom water. |
Try My Other Lebanese Recipes
Frequently Asked Questions
It is a special dessert served with coffee or tea after a meal. The baklava Lebanon version is light and delicious and makes it perfect to be eaten with tea. It is also served at weddings, Christmas, and Easter. Moreover, you can also serve it with vanilla ice cream.
Well, just about everyone in the region, from Greece to Armenia, lay claim to the creation of baklava. Over time numerous combinations and variations have emerged, with each country claiming its own recipe. I say find the variation you like most and roll with it.
While I prefer to make this recipe with melted vegan butter, clarified butter (ghee) is popular. When you make baklava, clarified butter will ensure that the phyllo pastry is crispy to the right amount and helps to avoid soggy bottoms.
Make-Ahead Instructions: After preparing baklava, cool it to room temperature. Cut it into individual pieces and place it in a container. Store ahead on the counter for one week or in the refrigerator for two weeks.
Freezer Instructions: That’s the grace of this delicious recipe. You can make it ahead and freeze this Lebanese baklava for three months. However, you must place the baklava in a freezer-safe ziplock bag or wrap it tightly in plastic wrap. Once covered, I recommend placing it in a freezer-safe storage container. This will prevent anything from bumping into it and cracking the delicate sheets. Before serving, make sure you thaw it at room temperature.
Did you make this? Leave a comment or take a picture and post it to my Instagram. I always love to see how the recipes turn out!
Great British Baking Show Bake
Season 5, Episode 9, Signature - Patisserie Baklava
This is part of my personal challenge to bake my way through the Great British Baking Show.
Count: 33 down, 247 to go!
Recipe
Vegan Baklava
Equipment
- 1 rectangle baking dish (9x13x2)
- 1 Food Processor
- 1 Small saucepan
- 1 very sharp knife
Ingredients
Filling
- 1 pound (455g) walnuts
- ¼ cup (50g) sugar
- 1 tablespoons (60g) ground cinnamon
Pasty
- ½ cup (161g) maple syrup
- ½ cup (100g) sugar
- 1 cup (236g) water
- 16 ounce Phyllo dough, thawed
- 16 tablespoons (224g) plant-based butter, melted, 2 sticks
Instructions
- Prep: Preheat the oven to 375. Place the water and sugar in a small saucepan over low to medium heat. Stir occasionally until the sugar is dissolved and the liquid is clear. Add maple syrup. Stir and bring to a boil. Lower heat and simmer for 20 minutes. Then remove from heat and set aside to cool.1 cup (236g) water, ½ cup (100g) sugar, ½ cup (161g) maple syrup
- Filling: Place the walnuts, sugar, and cinnamon in a food processor. Pulse 10 - 12 times until the walnuts break into smaller pieces.1 pound (455g) walnuts, ¼ cup (50g) sugar, 1 tablespoons (60g) ground cinnamon
- Assemble: Brush the bottom and sides of your baking dish with melted plant-based butter. Place your baking dish on top of the phyllo dough and cut the pastry to fit neatly into the dish. Stack roughly 15 sheets of dough in the baking dish and spread with ⅓ of the nut mixture. Place 10 more sheets and another ⅓. Repeat one last time to create three layers. Top with the remaining sheets of phyllo dough.16 ounce Phyllo dough, thawed
- Shape, Butter, and Bake: Using a sharp knife pointed straight down, cut 5 straight rows. Turn the dish ¼ and cut 9 diagonal rows to create the diamond shape. Pour the melted plant-based butter over the top. Move the baking dish around to evenly distribute the butter. Let stand for five minutes. Then place into the oven for 40 - 45 minutes or until golden brown.16 tablespoons (224g) plant-based butter, melted, 2 sticks
- Syrup: Remove the baklava from the oven and immediately pour the cooled maple syrup mixture over the top. The baklava will sizzle. This is desired. Cover and cool to room temperature before serving. I let mine sit out overnight.
Andrea
this baklava turned out incredible! thank you for such a delicious and sweet treat!
Ruth Grindeland
Thank you Andrea, I am so glad you liked it!