Lebanese Baklava

🧂 Ingredients

• 24 sheets Phyllo dough(Thawed according to package directions. Keep covered with a damp cloth to prevent drying.)
• 400 g Mixed nuts(A combination of finely chopped walnuts, pistachios, and cashews is traditional. Toasting them lightly beforehand enhances flavor.)
• 250 g Unsalted butter(Melted and clarified (optional, but removes milk solids for crispier layers).)
• 400 g Granulated sugar(For the syrup.)
• 240 ml Water(For the syrup.)
• 2 tbsp Orange blossom water(Adjust to taste; this is a key aromatic ingredient.)
• 1 tsp Lemon juice(Optional, to prevent sugar crystallization in the syrup.)

👨‍🍳 Instructions

1. 1

   Prepare the nut filling: In a medium bowl, combine the finely chopped mixed nuts. If desired, add a tablespoon or two of the melted butter and a pinch of cinnamon or cardamom for extra flavor.

   ⏱️ 10 minutes
2. 2

   Prepare the syrup: In a saucepan, combine the granulated sugar, water, and lemon juice (if using). Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer for about 10-15 minutes, until slightly thickened. Remove from heat and stir in the orange blossom water. Let it cool completely.

   ⏱️ 20 minutes
3. 3

   Assemble the baklava: Preheat your oven to 175°C (350°F). Brush a 9x13 inch (or similar sized) baking pan generously with melted butter. Lay one sheet of phyllo dough in the pan, brushing it lightly with butter. Continue layering and brushing with butter for about 8-10 sheets. Spread half of the nut mixture evenly over the phyllo layers. Top with another 4-6 sheets of buttered phyllo. Spread the remaining nut mixture, then top with the remaining phyllo sheets, brushing each with butter. Ensure the top layer is well-buttered for a golden finish.

   ⏱️ 30 minutes
4. 4

   Cut the baklava: Using a sharp knife, carefully cut the assembled baklava into diamond shapes. Cut all the way through to the bottom of the pan. This is best done before baking.

   ⏱️ 10 minutes
5. 5

   Bake the baklava: Place the pan in the preheated oven. Bake for 45-50 minutes, or until the top is a deep golden brown and the edges are crisp. You should hear a gentle crackling sound as it bakes.

   ⏱️ 45-50 minutes
6. 6

   Syrup the hot baklava: Immediately after removing the baklava from the oven, slowly and evenly pour the cooled orange blossom syrup over the hot pastry. You should hear a satisfying sizzle. Allow the baklava to absorb the syrup completely, which will take at least 2-3 hours, or preferably overnight, at room temperature.

   ⏱️ 2-3 hours (minimum absorption time)

💡 Pro Tips

• ✓Orange blossom water is a signature aromatic ingredient in Lebanese sweets; use a good quality one.
• ✓For the nut filling, a mix of walnuts, pistachios, and cashews provides a complex flavor and texture. Toasting them lightly before chopping enhances their aroma.
• ✓Ensure your phyllo dough is properly thawed and kept moist under a damp cloth while working to prevent it from becoming brittle.
• ✓Clarifying the butter by simmering it gently and skimming off the milk solids results in crispier, more golden layers.
• ✓Allowing the baklava to cool and absorb the syrup overnight is crucial for the best texture and flavor development.

🔄 Variations

• Experiment with different nut combinations, such as almonds or pecans.
• Add a touch of rose water to the syrup for a different floral note.
• Incorporate a small amount of ground cardamom or cinnamon into the nut filling for added spice.

🥗 Nutrition

Per serving