baklawa

Baklawa, a mouthwatering dessert of layered golden filo pastry, with crushed walnuts and a drizzle of sugar syrup. This is the best baklawa recipe will ever need. Thank me later!

Baklawa (Lebanese Baklava)

White Granulated Sugar

Water

½ tsp Rose Water

½ tsp Orange Blossom Water

Lemon juice (fresh)

g walnuts

115 ml Orange Blossom Water

115 ml Rose water

g Sugar (granulated)

750 g Filo Pastry (thawed (40 sheets))

Sugar

Ghee

g Pistachio (crushed (for garnish))

Step 1

Over high heat, add sugar and water. Stir for 30 seconds and bring to the boil. Once boiling add rose water/orange blossom water and then add lemon juice, continuously stirring for 1 minute and then allow to boil for 2 more minutes.  Set aside to cool. (see pro tips)

Prepare Atter (Sugar Syrup)

Step 2

Roughly chop walnuts into small pieces. Add chopped walnuts in a bowl with 1 tbs of sugar and 1/4 cup of rose water / orange blossom water. Mix with hands until mixture holds together but can still crumble.

Prepare hashweh (filling)

Step 3 

Brush baking tray with a light coating of vegetable ghee. Place 20 filo dough flat into the tray. Spray 1 tsp of sugar onto the dough. Evenly Spread hashweh (filling) on top. Spray 1 tsp of sugar onto hashweh and then over with another 20 layers of filo dough. Tuck edges in using your fingers. 

Step 6

Pat down and press pastry firmly so it compacts together really well. Cut into diamonds (or desired shape) and cover with warm vegetable ghee.

Step 7

Place into a preheated oven of 180C (356F) on the 3/4 shelf (lower than mid shelf). Bake for 15 minutes and then turn the tray around. Bake for another 50-60minutes.

Step 8

Once baklawa is baked, take out of the oven and drain excess ghee immediately. Lightly coat in a cold sugar syrup. Sprinkle with crush pistachio. Allow baklawa to completely cool at room temperature for a couple of hours before re-cutting and serving. See pro tips.

Assemble Baklawa

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623644290/fwkvhk8gwuvktfm6qe3y.mp4

This video is about how to make Baklawa (Lebanese Baklava). This version of making baklawa is so easier, no need to layer individual sheet of pastry.


Baklawa, a mouthwatering dessert of layered golden filo pastry, with crushed nuts and a drizzle of sugar syrup. This is the best baklawa recipe will ever need. Thank me later!
Lebanese baklava is different to other baklava out there. It's less sweet and gives you the option to sweeten further with atar (sugar syrup).

A step-by-step process for how to make baklava perfectly every time. Including top tips, troubleshooting, and FAQs for homemade baklava that combines buttery, honey-syrup-soaked layers of flaky phyllo pastry with an appetizing nut filling.

How to Make Baklava: Step-By-Step Recipe

oz phyllo pastry sheets (filo) (needed 33 sheets

oz butter (or ghee/ clarified butter)

pistachios (crushed,

sugar

water

honey (OR make 2/3 cup more simple syrup)

tsp orange blossom (or rose water)

cardamom pods (optional)

vanilla bean (optional)

lemon juice

Combine the sugar and water in a medium-large saucepan and heat it over medium, stirring often, until the sugar is almost melted.

Add the lightly crushed cardamom, vanilla pod (cut in half lengthwise, you can also scrape the seeds into the pan), and a squeeze of lemon juice. Bring the mixture to a soft boil until the sugar has completely melted.

Remove the syrup from the heat and stir in the honey and orange blossom (or rose water). The consistency should be like maple syrup.

Allow the baklava syrup to cool for 10 minutes before straining out the solids. Then set it aside to cool completely.

Make Baklava Syrup

Transfer the pistachios (or your nut of choice) to a food processor and process into a medium crumb consistency.

Melt the butter in a microwave-safe bowl or in a saucepan on the stovetop over medium-low heat.

Cut the phyllo pastry dough to fit your pan. I used a 9x13-inch baking pan (23x33cm), though round pans will also work. You need 33 layers in total.Store-bought phyllo here tends to come in sheets of 14x18 inches, so I simply cut them in half and trim the extra inch.

Prepare The Baklava Ingredients

Brush a thin layer of butter across the bottom of the baking dish. Then add 8 layers of phyllo pastry, brushing each with a thin, even layer of butter between layering them.

Add ½ cup of the ground pistachios, spreading them evenly across the pastry.

Then, alternate between layers so your FINAL baklava contains:• 8 buttered phyllo sheets, 1/2 cup pistachios (as written above)• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios,• 3 buttered phyllo sheets, 1/2 cup pistachios• 4 buttered phyllo sheets (remember to butter the top, too)I bought a box of 18 sheets, which provides 36 layers, so feel free to add the extra three layers to the top to use them all.

Assemble The Baklava

Preheat the oven to 325ºF/165ºC fan-assisted.

Slice diagonally across the baklava at equal intervals (2.25 inches for larger pieces or 1.8 inches for smaller ones). Not all the edge pieces will be equal in size. That&#39;s normal - if you want more even pieces, cut squares or triangles instead.For square/rectangle baklava: Cut the lines vertically and then horizontally, rather than diagonally, at equal intervals.For triangle baklava: Cut the pieces into rectangles/squares, then slice diagonally through them to cut them into two separate triangles.

Cut Baklava into Diamonds

Transfer the tray to the middle shelf of a preheated oven and bake for about one hour at 325ºF/165ºC fan-assisted, until it&#39;s golden brown and crispy.Check on it at 30 minutes, and if it’s browning on top too quickly, tent the pan with some foil.

Bake the Baklava

Immediately out of the oven, pour the fully cooled syrup evenly over the pastry- sizzling is normal.

Set the pistachio pastry aside to cool down and absorb the liquid for 6 hours (overnight is even better). Optionally, garnish it with extra chopped nuts.

Pour Over The Syrup

At room temperature: This method helps to maintain the crispy texture and soft chew. Store it in an airtight container for 10-14 days.In the fridge: Refrigeration in an airtight container allows you to store homemade baklava for 2-3 weeks. However, it will make for a harder, chewier pastry, so it works best when you leave pieces to come back to room temperature for 20-30 minutes before enjoying them.Freeze: You can do so in small batches of about 4-6 pieces or for the entire dish. Wrap them tightly in several layers of plastic wrap (and then pop them in a Ziplock bag if they’ll fit), and store them for up to 3 months.Leave them to thaw in the refrigerator overnight before enjoying them.

How to Store Baklava

https://content.jwplatform.com/videos/HoX6nwOX.mp4

A tutorial on how to make pistachio baklava - a delicious homemade pistachio pastry combining crispy layers of butter-basted filo (phyllo) pastry with pistachios and a sweet and fragrant soaking syrup.

Homemade Pistachio Baklava (Pistachio Baklawa)

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Top 2 baklawa recipes from across the web

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Baklawa (Lebanese Baklava)

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