Lebanese Baklava
Recipe Overview
Overview
Baklava has always been a beloved dessert in my household, but the traditional method of buttering each layer of phyllo can be quite tedious. This recipe introduces a revolutionary quick pour method that simplifies the process without compromising on taste. The use of clarified butter or ghee not only enhances the flavor but also ensures that the baklava remains crispy and flaky, avoiding the sogginess that can occur with regular butter.
The simple syrup, made with cane sugar and a hint of lemon juice, adds the perfect balance of sweetness and tartness. I love how the rose water infuses the baklava with a fragrant aroma that transports me back to family gatherings. The walnuts provide a delightful crunch, and the method of layering the phyllo dough is straightforward, making it accessible even for novice bakers.
After baking, the key is to pour the cold syrup over the hot baklava, allowing it to soak in and create that signature texture. The result is a beautifully golden and flaky dessert that is sure to impress. I can’t wait to share this with my family during our next gathering, as it has quickly become a favorite in our home. This baklava is not just a recipe; it’s a celebration of flavors and memories.
Recipe Details
Steps & Tips
Combine 1 cup of cane sugar, 3/4 cup of water, and lemon juice in a pot. Bring to a boil and simmer for 5-7 minutes until dissolved.
Tip: Make the simple syrup a day before for the best consistency.
Add rose water or orange blossom water to the syrup.
Let the simple syrup cool for about 30 minutes, then refrigerate.
Process 3 cups of walnuts and 1/2 cup of sugar until finely chopped.
Add a little clarified butter to the bottom of a 9-by-14 baking pan.
Tip: Use clarified butter or ghee to avoid soggy baklava.
Microwave clarified butter for 30 seconds to 1 minute until liquid.
Open 1 pound of phyllo dough and measure to fit the baking dish.
Tip: Cut phyllo dough to fit the baking dish for better layering.
Place half of the phyllo sheets in the baking dish, adding extra sheets for a sturdier base.
Spread the crushed walnut and sugar mixture on top of the phyllo.
Layer the remaining phyllo sheets on top of the nut mixture.
Use a sharp knife to cut diamond shapes through all layers of baklava.
Pour melted clarified butter over the baklava, ensuring it seeps through the layers.
Tip: Use a container with a spout to pour melted butter easily.
Tip: Let the baklava set for five minutes before baking.
Bake in the oven at 350°F for 50 to 60 minutes until golden and flaky.
Immediately pour cold simple syrup over the hot baklava after baking.
Allow the baklava to set for at least an hour before serving.
Tip: Allow the baklava to set for at least an hour after adding syrup for the best texture.
Tip: Add crushed pistachios on top for an iconic Lebanese style.
Top with crushed pistachios and serve.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Gluten
→ Substitution: Gluten-Free Phyllo Dough
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Baklava is a popular Middle Eastern dessert often enjoyed during Ramadan and special occasions.
- •Using clarified butter or ghee prevents sogginess in baklava.
- •Rose water or orange blossom water adds a unique aromatic flavor to the simple syrup.
- •Cutting the baklava before baking ensures even cooking and allows the syrup to seep through.
