Oh no, oh no no no no! This is what I was always thinking about making baklava. I was convinced it was too difficult to make. Up until the moment I asked my Lebanese friend to get his Mom’s Lebanese baklava recipe. Want to know the reaction? You crazy, it’s difficult to make. FINE, I AM GONNA MAKE IT. And here comes the most delicious Lebanese baklava (that is the best baklava recipe ever, trust me!).
I would need to have a serious chat with those who say Lebanese baklava is difficult to make (my friend included lol). IT. IS. NOT. The only think the baklava making process will ask is our time. I have tried multiple recipes and this is definitely the best baklava recipe that is the combination of their best parts. Bear with me, and let’s do it step-by-step.
Time and patience. It is the secret to getting the Lebanese baklava ready. As this is the best baklava recipe of all times, grab a glass of your favorite wine, and let’s get to work. Yes, you will need patience. A lot of patience, but the result will pay it off!
Before getting to make my first Lebanese baklava, I was convinced it will be a failure. I was sure it will require lots of effort, ingredients, and this and that… But I was also curious at the same time, so I decided to give it a try. And I had tried more than one recipe, but this is truly the best baklava recipe ever. You may make some changes when it comes to the ingredients, but trust me, this is definitely THE recipe.
Step N° 0: take the phyllo dough out of the freezer and keep it in fridge overnight. This is a very important part of this Lebanese baklava recipe, so do it now.
You still with me? We haven’t started the cooking process yet, so I assume your glass of wine is still full 😀 Note that once our baklava is done (and glass of wine empty), we will have to keep the baklava in fridge overnight. Oh yes… Not only patience for cuddling each and every sheet of phyllo dough (aka filo dough) but also letting it sit in the fridge overnight. Correct – NO TASTING BAKLAVA UNTIL THE MORNING. This is cruel, isn’t it?
Remember to take a picture of your Lebanese baklava (that is the best baklava recipe!) and let me see the result by tagging me on Instagram @pasta_pesto_pizza. I can’t wait to see it!
Find out more of the best healthy recipes here.
Ingredients
-
For phyllo sheets
- For filling
- For the syrup
Instructions
- Take your phyllo dough out of the freezer and let it sit in fridge overnight
- When ready to make the baklava, melt the butter first and set it aside The syrup
- In a medium pan, mix all the syrup ingredients and let them to boil for 5 minutes
- Take the cinnamon sticks out of the syrup and set it aside to cool The filling
- If you haven't chopped the nuts yet, do it now. I love finding some bigger pieces of nuts in the Lebanese baklava, so I do not over-chop
- Add the spices and mix well Assembling and baking the baklava
- Count the sheets of phyllo dough, the one I use usually has around 20 sheets so I divide them into 3 parts (6-7-7 will work)
- IMPORTANT: Cover the phyllo dough with a damp kitchen towel so that the dough does not get dry
- Grease your baking tray with some melted butter and place the first phyllo dough sheet
- Grease the top with butter and place the second phyllo dough sheet, repeat this until you finish the first third of your filo dough sheets
- Evenly spread 1/2 of the filling
- Cover the filling with the first dough sheet of the second set of sheets, grease with butter and continue doing so until you finish all the 7 sheets
- Evenly spread the second half of the filling
- Cover the filling with the last dough sheet of the third set of sheets, grease with butter and continue doing so until you finish all the sheets
- Cut the baklava into diamonds or any other desired shape
- Preheat the oven to 180° (350F)
- Bake the baklava for 20 minutes, then turn the tray around and bake for another 20 minutes
- Once the baklava is ready, take it out of the oven and evenly coat with the syrup
- Let the baklava sit at room temperature overnight
Notes
- cover the phyllo dough with a damp kitchen towel so that the dough does not get dry as you work
- you can use walnuts only, or divide the nuts into 3 equal parts using 1/3 walnuts, 1/3 pistachios and 1/3 hazelnuts
- if you want your syrup to be more flavorful, add some dianthus, and take them out together with the cinnamon sticks
- you can cut the baklava into diamonds, squares, or any other desired shape
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